Tilapia with Tomato and Olive Sauce

Cooking the fish on top of the sauce keeps it moist and delicious.


1 1/4 pounds tilapia fillets


2 tablespoons olive oil

1 medium onion, cut into 8 wedges

1/2 pound mushrooms, sliced

3 cloves garlic, thinly sliced lengthwise

1 (14.5 ounce) can diced tomatoes

1/2 teaspoon dried oregano

pinch crushed red pepper flakes

1/4 cup dry whte wine


1/4 cup Kalamata olives, pitted

1 tablespoon capers

1/4 cup fresh parsley, chopped

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


In a large skillet heat olive oil. Add onions and mushrooms. Sauté until mushrooms begin to brown. Stir in garlic. Cook 1 minute. Add tomatoes, oregano, pepper flakes, wine and honey. Bring to a boil and simmer for 10 minutes.

Place fish on top of sauce in pan. Return sauce to a simmer. Cover and simmer 8-10 minutes or until fish flakes. Remove fish to a plate.
Stir olives and capers into sauce. Return to a boil. Spoon sauce over fish and sprinkle with chopped parsley.
Serves: 4