CookOS may earn a commission from Instacart orders.
This one-pan tilapia recipe combines delicate white fish with a bright tomato, mushroom, and olive sauce that cooks in under 30 minutes. The crushed tomatoes and aromatics create a light, flavorful braise that keeps the tilapia moist while building savory depth.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until translucent, about 5 minutes. Add the garlic and cook a minute more.
Add the canned tomatoes and their juices. Add the sliced mushrooms, chopped olives, oregano, salt and pepper. Bring to a simmer.
Lay the fish fillets gently on top of the onion tomato olive mixture and spread a little sauce over the fish. Return to a simmer (it's just the juices from the tomatoes that are simmering). Lower the heat to low and cover the pan. Cook or 8 to 10 minutes or until the fish easily flakes when tested with a fork.
Use a wide spatula to lift the fillets from the pan to a serving plate. Spoon sauce over fish. Serve with rice, and/or crusty bread.
Store leftovers in an airtight container up to 3 days. Reheat gently on the stovetop over low heat with a splash of water to prevent drying.
Yes, thaw them completely and pat dry before cooking. Frozen fillets release excess moisture that prevents proper browning.
Tilapia is done when it flakes easily with a fork and the flesh is opaque, typically 8–10 minutes depending on fillet thickness.
Prepare the tomato and olive sauce up to 2 days ahead. Cook the tilapia fresh when ready to serve for best texture.
Use Kalamata olives for a richer flavor, or skip them entirely and add capers for a briny note.
Yes, all ingredients are naturally gluten-free as written.
