Tilapia with Tomato and Artichoke Sauce Recipe

Name: Tilapia with Tomato and Artichoke Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cooking oil; 4 cloves garlic, minced; 1/2 cup red wine; 2 1/2 cups canned crushed tomatoes in thick puree (from one 28-ounce can); 1 1/4 teaspoons dried rosemary; 1 1/4 teaspoons salt; 1/2 teaspoon fresh-ground black pepper; 2 pounds tilapia fillets; 1 1/2 cups chopped drained and rinsed artichoke hearts (one 14 1/2-ounce can); 2 tablespoons chopped fresh parsley or basil

Servings: persons

1 tablespoon cooking oil
4 cloves garlic, minced
1/2 cup red wine
2 1/2 cups canned crushed tomatoes in thick puree (from one 28-ounce can)
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 pounds tilapia fillets
1 1/2 cups chopped drained and rinsed artichoke hearts (one 14 1/2-ounce can)
2 tablespoons chopped fresh parsley or basil

1
In a large deep frying pan, heat the oil over moderately low heat.
2
Add the garlic and cook, stirring, until fragrant, about 1 minute.
3
Stir in the wine, tomatoes, rosemary, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
4
Bring to a simmer and continue simmering, covered, for 10 minutes.
5
Sprinkle the fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
6
Nestle the fish in the sauce, bring back to a simmer, and continue simmering gently, covered, until just done, about 6 minutes for 1/2-inch-thick fillets.
7
Carefully remove the fish from the pan.
8
Stir the artichoke hearts and parsley into the sauce and cook until warmed through, about 2 minutes.
9
Stir in any accumulated juices from the fish.
10
Spoon the sauce over the tilapia.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon cooking oil, 4 cloves garlic, minced, 1/2 cup red wine, 2 1/2 cups canned crushed tomatoes in thick puree (from one 28-ounce can), and more.

Yes, Tilapia with Tomato and Artichoke Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tilapia with Tomato and Artichoke Sauce

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