Skillet Tilapia
Stovetop tilapia with tomatoes, artichokes, and capers is ready in 20 minutes. A light one-pan dinner that’s low carb, keto-friendly, and gluten-free.
Servings: 6 people
Calories: 247kcal
Cost: $14.46
Equipment
- 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
Serving: 1fillet | Calories: 247kcal | Carbohydrates: 10g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 487mg | Potassium: 538mg | Fiber: 3g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 2mg