1 teaspoon olive oil
16 oz uncooked tilapia fillets (4 (4-ounce) fillets
1/2 large onion, finely chopped
3 cloves garlic, minced
1 can peeled, Italian-style tomatoes, drained
1/4 cup white wine or chicken broth
3 tablespoons capers
10 medium black olives, pitted and chopped
1/4 crushed red pepper flakes
1/2 cup fresh basil, chopped, divided
8 ounces uncooked pasta, linguini or angel hair
1. Preheat oven to 400 degrees F. Set a large pot of salted water to boil. Place the tilapia in an oven safe dish, set aside.
2. Heat the olive oil in a large non-stick skillet over medium heat. Add the onions and garlic; cook, stirring frequently, until softened, about 8 minutes. Add the tomatoes, wine, capers, olives and crushed red pepper; bring to a boil. Reduce heat to low, stir in basil (leave some aside for garnish) and let simmer for about 3-5 minutes.
3. Cook pasta in boiling water. Drain and set aside.
4. Meanwhile, pour the sauce over the tilapia and bake in oven about 15-18 minutes, or until done.
Serve fish and tomato sauce over pasta noodles. Sprinkle with the basil you set aside.
Results: Oh. My. This was delicious. Between the capers, the olives and the tomatoes, there were so many flavors that worked really well together. As we are fond of (jokingly) saying in this house, “it’s very complex in it’s simplicity.” So good, this is a definite keeper.
Recipe from Weight Watchers.