Tilapia Puttanesca
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2
  • 2 tilapia filets
  • Flour for dredging the fish
  • Handful of kalamata olives, roughly chopped
  • tablespoon of capers
  • 8-10 cherry tomatoes, cut in half
  • 1 clove of garlic minced (1 teaspoon from a jar)
  • ½ small onion, finely diced
  • ½ cup white wine (I used sauvignon blanc)
  • 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • A few pinches of salt and pepper
  • flour for dredging the fish
  • 2 tablespoons olive oil
  • Fresh parsley (optional for garnish)
  1. Lightly salt and pepper the fish and dredge in flour so each filet is covered in a light coating of flour.
  2. Place a large saute pan over medium to medium-high heat and add olive oil. Once heated, add fish filets (it should sizzle) and cook on each side until crispy and lightly browned - 2-3 minutes per side. If your saute pan is too hot, lower heat. Once fish are cooked, remove from pan and set aside.
  3. Drizzle a little more olive oil if pan seems dry then add onion and garlic and saute for a few minutes. Next add olives, tomatoes and capers and cook for about 2 minutes until tomatoes start to gently soften. Next add wine and simmer until wine is reduced by about half. lastly, add fresh lemon juice, butter, a pinch of pepper (taste for salt before adding as the olives and capers have quite a bit of salt in them) and sugar to help offset the acid in the tomatoes. Pour sauce over fish and top with parsley if desired.
Recipe by Stuck On Sweet at https://www.stuckonsweet.com/tilapia-puttanesca/