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.

Serve with rice, and/or crusty bread.

Great Source: Simplyrecipes.com