My mom and I really like tomatoes, capers and artichokes, so I use them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. —Denise Klibert, Shreveport, Louisiana
Ingredients
- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, drained
- 1 can (14 ounces) water-packed quartered artichoke hearts, drained
- 2 tablespoons drained capers
- 4 tilapia fillets (6 ounces each)
Directions
- In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally.
- Arrange tilapia over tomato mixture. Cook, covered, until fish begins to flake easily with a fork, 6-8 minutes.
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