This Stovetop Tilapia is ready in 20 minutes and made with tomatoes, artichokes, and capers. A light, flavorful one-pan dinner that’s low carb, keto-friendly, and gluten-free.
Table of Contents
Cooking Tilapia Recipe Tips
After developing and testing this recipe, I’m sharing my top tips for making this easy dinner recipe made with simple ingredients.
- Don’t skip draining the tomatoes and artichokes. If there is too much liquid in the dish, it can become too soupy instead of a light sauce.
- Keep the cooking heat at medium. Tilapia cooks pretty quickly. You’ll be able to tell it’s ready because it flakes easily with a fork.
- Use a large skillet. If your skillet is not large enough, then cook the tilapia in batches.
- If possible, grate your own Parmesan. It melts better and gives a smoother finish than pre-shredded cheese.
- Easily swap out the veggies. Instead of tomatoes, artichokes, and capers, use a mixture of lima beans, corn, and onion (basically succotash without the bacon).
Ingredients & Estimated Cost:
Here is everything you need to make this recipe, along with a few substitution recommendations.
- Olive oil (1 Tablespoon – $0.12): Any neutral-tasting olive oil will work as a substitution if needed.
- Hunts canned diced tomatoes with garlic (14.5 oz can – $1.28): You can also use regular diced tomatoes as an alternative.
- Canned water-packed quartered artichoke hearts (14 oz can – $2.48): Frozen artichokes will also work, just be sure to thaw them completely before using and remove any excess liquid.
- Capers (3 Tablespoons – $0.75): Chopped green olives will provide a similar taste if you do not have capers.
- Tilapia (6 fillets – $8.50): Use frozen or fresh tilapia.
- Salt and pepper (To taste – $0.02): Any type of salt and pepper that you have on hand will work.
- Parmesan cheese (¼ cup – $0.60): Use freshly grated Parmesan for the best flavor and texture.
- Lemon (1 – $0.68): I prefer using fresh lemon juice for the best taste, but bottled lemon juice will work in a pinch.
The recipe cost is calculated based on the required amounts and may vary due to fluctuating grocery prices.
How To Make Stovetop Tilapia
Heat the veggies, add in the fish to cook, season, and serve. Let me show you how.
- Heat oil over medium heat in a large skillet, and then add tomatoes, artichoke hearts, and capers.
- Stir constantly until heated through, about 3-4 minutes.
- Place the tilapia fillets over the tomato mixture and cover the skillet. Cook for 7-8 minutes, or until the fish is done.
- Season the dish to taste with salt and pepper and garnish with grated Parmesan cheese and lemon wedges.
Recipe FAQs
If you are not sure whether it is fully cooked by checking the flakiness of the fish, check the internal temperature. Do this by using an instant-read thermometer and ensuring the temperature reads 145°F.
Any mild white fish will work with this recipe, such as cod or halibut.
This recipe is best when served fresh, so I recommend making it just before serving. Especially since it only takes 20 minutes to make, it is an easy dish to prep and make the day of.
Grilled Zucchini, Copycat Texas Roadhouse Rolls, or a simple Caesar Salad are some of my favorites to serve alongside this dish.
Skillet Tilapia
Recipe Cost 14.46 Serving Cost 2.41Equipment
- fine mesh strainer
- 12-inch covered skillet
- Wooden spoon
Ingredients
- 1 Tablespoon olive oil
- 1 can (14.5 ounces) Hunts diced tomatoes with garlic drained
- 1 can (14 ounces) water-packed quartered artichoke hearts drained
- 3 Tablespoons drained capers
- 6 tilapia fillets about 6 ounces each
- Salt and pepper to taste
FOR SERVING:
- ¼ cup freshly grated Parmesan cheese
- 1 lemon cut into wedges
Instructions
- In a large 12-inch skillet, heat oil over medium heat. Once simmering, add tomatoes, artichoke hearts, and capers and cook, stirring constantly until heated through, about 3-4 minutes.
- Place the tilapia fillets over the tomato mixture and cover the skillet. Cook for 7-8 minutes, or until the fish is done. You’ll be able to tell because it flakes easily with a fork. If your skillet is not large enough, then cook the tilapia in batches.
- Season the dish to taste with salt and pepper and serve with grated Parmesan cheese and lemon wedges.
Notes
Storage Tips
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place in an airtight container or heavy-duty freezer bags and freeze for up to 1 month.
Recipe Tips
- Drain the tomatoes and artichokes.
- Keep the cooking heat at medium.
- Use a large skillet for cooking.
-
Grate your own Parmesan.
Nutrition
Amanda says
This 15-minute Tilapia recipe is my new favorite. Absolutely scrumptious!
Aad says
Hi, why is the calorie count in kcal? Because that is 247 kcal, which makes it 247000 cal.
Jess Jankowski says
Hi there. It is a bit confusing how calories are counted since “k” typically means a thousand. Kilocalories is the form of measurement used. One kilocalorie is actually the same as one calorie. Hope that helps clear up the confusion!
Wendy Collins says
“Best tilapia I’ve ever had!” Direct quote from my health conscious 21-year-old son. Was easy to make and so Delicious. Will definitely be making again!!
Jess Jankowski says
Wow! That just made my day!!
katie says
This is exactly what I needed! 15 minute meals on a weeknight are lifesavers when you have a super busy and active family. Can’t wait to give this a try and introduce some new “chicken” to the kids.
Jess Jankowski says
Awesome! Hope they love the “chicken!”
Sandi says
This recipe was perfect for our busy school night dinner. I love how fast it cooks.
Jess Jankowski says
It is just so convenient for those busy nights! Thanks for your review!