Tilapia with Roasted Tomatoes & Kalamata Olives

Tilapia fish with roasted tomatoes on a stovetop

Today I’m sharing a recipe that is my go-to on hot summer days. Tilapia with Roasted Tomatoes and Kalamata Olives is an easy dish to make and it’s packed full of flavor. Summers in Vegas—telling you that is very hot would be a huge understatement. It’s the type of heat that so hot, you tend to lose your appetite for anything other than snacking. I tend to eat more seafood in the summer months because often times it’s a lot lighter of a meal that keeps you satisfied and not weighed down.

This is a “good for you” type meal. Prep time is easy and the fish cooks up quick. This is also a recipe that’s in rotation when I’m throwing a dinner party. As I was writing up this post, I realized that I’ve been making this tilapia dish for over 15 years!  Talk about a “go-to” meal!

Tilapia is a mellow tasting fish that’s low in calories and packed with protein and  cherry tomatoes are an excellent source of vitamins A and C, potassium, and fiber. Kalamata olives contain monounsaturated fatty acids, which research links to a reduced risk of cardiovascular diseases and stroke. Some studies suggest the antioxidants in olives reduce the risk of cancer.

I hope you’ll give my Tilapia with Roasted Tomatoes and Kalamata Olives a try!


4 Tilapia fillets,

1/4 teaspoon kosher salt

1 ½ teaspoon Italian seasoning

2 tablespoons extra-virgin olive oil

1 cup cherry tomatoes, quartered

2 tablespoons capers, drained and rinsed

1/2 cup pitted Kalamata olives, halved

3 tablespoons dry white wine

2 tablespoons chopped fresh Italian parsley

  1. Heat a large skillet over medium-high heat. Place the tilapia fillets on paper towels and dry well. Sprinkle the fillets with salt and Italian seasoning.
  2. Spray a pan with low fat cooking spray then add the fillets, Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 4 minutes. Using a spatula, gently flip the fillets and cook for another 4 minutes. Remove the fish to a platter, and keep warm.
  3. To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in Parsley. Return tilapia to pan and spoon the sauce and toppings onto of tilapia and serve.

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