Red Onion, Tomato and Caper Tilapia

Red Onion, Tomato and Caper Tilapia
Serves 2
Can be doubled| Can be halved

I’ve spoken on this blog before about our nanny Tess and her love of cooking. She has a knack for turning out recipes that look delicious and taste even better. The most surprising thing about her creations is their simplicity, and this one is no exception. Tilapia is one of her favorite fish so I order it for her often and love watching how she transforms it into a delicious lunch or dinner.  Its mild taste makes is an ideal candidate to welcome almost any flavor, and in this particular recipe, she used red onion, tomatoes, caper and parsley for an Italian twist. She made it for lunch one day last week, and it looked so good that I copied the same recipe for dinner. I chopped the veggies and herbs while the tilapia cooked, and in less than 10 minutes, we had a meal. 10 minutes later, that meal was gone leaving all three of us happily full.     ~Shivani


1 pound of tilapia
1/2 to 1 cup of tomatoes, chopped (I love using cocktail tomatoes which are sweeter)
1/2 medium red onion, chopped
1/4 cup flat-leaf parley, chopped
2 teaspoons of capers
2 teaspoons of olive oil
salt and pepper, to taste


Preheat a nonstick skillet on medium heat. Coat with cooking spray.

Season tilapia with salt and pepper and add to pan, cooking until done (about five minutes a side depending on the thickness of the fish).

While the fish cooks, toss together tomatoes, onions, parsley, capers, olive oil, salt and pepper.

Divide mixture in half, and serve on top of fish.

Serving Suggestions

A crusty whole wheat roll and a green salad with cucumbers, carrots, thinly sliced fennel and red, yellow or orange bell pepper strips nicely round out this light meal.

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