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+ servings

Mediterranean Tilapia

Flaky fish in an aromatic broth of lemon, wine, tomatoes, garlic and capers.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author The Salted Pepper


  • 16 ounces of Tilapia Filets
  • 2 Tablespoons Olive Oil divided
  • 1 medium Vidalia onion
  • 1 bulb of garlic approx. 15 cloves
  • 1 tsp salt divided
  • 1 tsp pepper divided
  • 1 can 14.5 ounces Hunts Fire Roasted Tomatoes
  • 2 Tablespoons Capers with juice
  • 1/2 cup of white wine Pino Grigio (may substitute chicken stock)
  • 2 lemons
  • Salt and Pepper to taste


  • Place your Tilapia filets on a plate or shallow dish. In a small bowl, mix 1 Tablespoon of Olive oil, 1/2 teaspoon salt, 1/2 teaspoon of pepper and 4 garlic cloves minced. Using a brush or spoon cover both sides of each filet with mixture and place fish in fridge until ready to use.
  • Heat a large saute pan on medium with 1 Tablespoon of olive oil, reduce to low
  • Dice onion and add to saute pan, cook onion for about 5 minutes on low
  • Peel the rest of the garlic cloves and using the back of a knife, smash the cloves just enough to break the outer the layer, add to onions and continue to cook on low.
  • Add in 1/2 teaspoon of salt and 1/2 teaspoon of pepper, can of tomatoes and stir.
  • Zest both lemons and add zest to pan. Slice 1/2 lemon into thin slices and reserve for garnish
  • Squeeze juice from lemons (strain the seeds) and add to saute pan.
  • Add in the capers and white wine, simmer on low about 10-15 minutes
  • Place seasoned Tilapia filets in saute pan with the tomato mixture and cover with a lid, cook on medium for 10 minutes.
  • Carefully flip each filet and cook, covered for an additional 5 minutes or until tilapia is no longer translucent. Add salt and pepper to taste.
  • Garnish tilapia filets with lemon slice and serve immediately.