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Tilapia with Olives, Mushrooms, and Tomatoes – Keto Recipe
1 Tbsp olive oil 1 small onion, 1/4 inch slices, sliced lengthwise 1 clove garlic, minced (1 teaspoon) 1 14-ounce can crushed tomatoes, undrained 1 cup sliced cremini or button mushrooms 3/4 cup green pimento-stuffed olives, coarsely chopped 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 6-8 ounce tilapia fillets
1 Cook the onions and garlic: 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.
2 Add the tomatoes, mushrooms, olives, seasoning: Add the canned tomatoes and their juices. Add the sliced mushrooms, chopped olives, oregano, salt, and pepper. Bring to a simmer.
3 Add the fish: Lay the fish fillets gently on top of the onion-tomato olive mixture and spread a little sauce over the fish.
tilapia fillets in the pan with tomatoes onions mushrooms. 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.
4 Serve: Use a wide spatula to lift the fillets from the pan to a serving plate. Spoon sauce over fish.