Tilapia with Olive Mushroom and Tomato Sauce

Here’s a great way to jazz up an otherwise unimpressive piece of fish: Tilapia with Olive Mushroom and Tomato Sauce

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Tilapia with Olive, Mushroom and Tomato Sauce


  • 1 tablespoon olive oil
  • 1 small onion, cut into thin wedges
  • 1 clove garlic, minced
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup sliced cremini or button mushrooms
  • 16 pimiento-stuffed olives, coarsely chopped
  • 1 tablespoon snipped fresh oregano (or 1/2 teaspoon dried, crushed)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 6-ounce tilapia fillets


  1. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until onion is tender, for 2 to 3 minutes. Add tomatoes, mushrooms, olives, oregano, salt and pepper. Bring sauce to boiling.
  2. Gently place fish in sauce in skillet, spooning sauce over fish. Return to boiling. Reduce heat; simmer, covered, for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish.


  • Serve with rice and/or crusty bread slices.
  • Nutritional Information per serving: (serving size: 6 ounces of fish + topping) Calories: 335, Fat: 16.5g, Saturated Fat: 2.41g, Sugar: 1g, Fiber: 3.5g, Protein: 35g, Cholesterol: 102mg, Carbohydrates: 12g
  • Weight Watchers POINTS: SmartPoints: 4, PointsPlus: 8, Old Points Program: 9
SOURCE: RecipeGirl.com (adapted slightly from Better Homes and Gardens)