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

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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