Roasted Tilapia With Artichoke Hearts And Tomatoes Recipes

TOMATO-ARTICHOKE TILAPIA

Tomato-Artichoke Tilapia image

My mom and I really like tomatoes, capers and artichokes, so I used 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

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

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)

Steps:

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.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 886mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein.

MEDITERRANEAN TILAPIA

Mediterranean Tilapia image

I recently became a fan of tilapia. The mild taste makes it easy to top with our favorite ingredients. And it's low in calories and fat. What's not to love? -Robin Brenneman, Hilliard, Ohio

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 tilapia fillets (6 ounces each)
1 cup canned Italian diced tomatoes
1/2 cup water-packed artichoke hearts, chopped
1/2 cup sliced ripe olives
1/2 cup crumbled feta cheese

Steps:

Preheat oven to 400°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Top with tomatoes, artichoke hearts, olives and cheese. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 446mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic exchanges

ROASTED ARTICHOKE HEARTS PROVENCAL

Roasted Artichoke Hearts Provencal image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives
1 tablespoon capers
2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 tablespoons dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves

Steps:

Preheat the oven to 425 degrees F.
Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

ROASTED TILAPIA WITH ARTICHOKE HEARTS AND TOMATOES

Roasted Tilapia With Artichoke Hearts and Tomatoes image

You will really enjoy this delicious dish which features tilapia covered in a roasted sauce of onions, artichoke hearts and grape tomatoes.

Provided by Marie

Categories Tilapia

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large red onions, cut into 1/4-inch wedges
2 tablespoons olive oil
1 (10 ounce) package frozen artichoke hearts, thawed
1 cup small grape tomatoes
1 teaspoon grated lemon zest
1 garlic clove, minced
2 tablespoons chopped parsley
4 (6 ounce) skinless tilapia fillets

Steps:

Preheat oven to 400°.
Combine onions and oil in 13x9" baking dish.
Spread in even layer.
Roast until onions are golden, about 35 minutes.
Remove from oven. Stir in artichokes and tomatoes.
In small bowl, mix parsley, lemon zest, and garlic and set aside.
Increase oven temperature to 450°.
Push vegetables to one side of dish and add fish.
Spoon vegetables over fish and sprinkle with parsley mixture.
Return to oven and roast until fish is opaque in center, about 5 minutes for thin fillets and 12 to 15 minutes for thicker fillets.

Nutrition Facts : Calories 291.2, Fat 10.2, SaturatedFat 2, Cholesterol 85.1, Sodium 128.7, Carbohydrate 15.3, Fiber 4.3, Sugar 3.2, Protein 37.1

OVEN ROASTED TILAPIA WITH TOMATOES, PESTO AND LEMON

Oven Roasted Tilapia With Tomatoes, Pesto and Lemon image

Looking for something impressive but oh so easy? This simple and delicious dish would make a great 'date night' dinner or even doubled for a dinner party. Tilapia is a really mild fish without that 'fishy' taste making this a great recipe for people who do not like fish and a wonderful meal for those who do! Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intensify. What a simple way to create an incredibly delicious dish. In order to soak up every delicious drop I would serve this over a simple rice like my Recipe#137364 or serve it with a good crusty bread. Adding a simple green salad and a wonderful bottle of wine would make this meal totally rock! I would serve it with Chateau Ste Michele Dry Riesling. I found this recipe on http://ellysaysopa.com/2008/03/03/fish-for-people-who-dont-like-fish/ Of course I did change up a few things that I thought would make it even better. My mouth was watering so much when I read this recipe that I had to share it with you as fast as I could! If you try this before I get to the store and am able to make it please let me know what you think! After Breezermom's helpful comment I edited the directions for the pesto and lemon juice so the pesto is not runny. Thanks breezer!

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 22m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 pint cherry tomatoes or 1/2 pint grape tomatoes
4 garlic cloves, minced
2 teaspoons extra virgin olive oil
2 tablespoons pesto sauce
1 lemon
8 ounces tilapia fillets, I use 4 oz fillets
salt and pepper
lemon wedge (optional)

Steps:

Gently combine the tomatoes, garlic and olive oil with a little salt and pepper if desired and roast in a preheated 425 degree oven for about 10 minutes.
Juice the lemon and mix SOME of the juice with the pesto, adding more if desired or needed keeping the pesto a nice spreadable consistency and not runny. (Thanks breezer mom!) Spread mixture on top of the fish which has been seasoned with a little more salt and pepper if desired.
Cut the juiced lemon halves in half again so that you have two pieces of lemon to support each filet. Place a filet on top of two pieces of juiced lemon so that the fish is somewhat out of any liquid that accumulates, allowing it to roast rather than boil.
Return to oven for about 10 minutes or until the fish is flaky and no longer opaque.
Plate the fish along with the tomatoes and garlic and serve with more lemon wedges if desired.

Nutrition Facts : Calories 179.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 56.7, Sodium 64.4, Carbohydrate 7.6, Fiber 1.8, Sugar 2.7, Protein 24.1

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