Spanish Tilapia
Indulge in the vibrant flavors of Spanish Tilapia, a quick and easy seafood recipe perfect for weeknight dinners or special occasions. This Mediterranean-inspired dish features tender, golden-seared tilapia fillets simmered in a rich tomato-based sauce infused with smoked paprika, garlic, and the briny goodness of green olives and capers. With aromatic onions and fresh parsley adding depth, every bite bursts with bold, savory flavors. The preparation is stress-free, requiring just 10 minutes of prep and 25 minutes of cooking, yet the result is a show-stopping meal that pairs beautifully with rice, crusty bread, or a crisp salad. Don’t forget a squeeze of fresh lemon for a citrusy finishing touch! Whether you're a seafood lover or just looking to try something new, this Spanish Tilapia recipe is a wholesome, flavor-packed delight that's sure to impress.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 1 teaspoon Smoked paprika
- 14 ounces Diced tomatoes (canned)
- 0.5 cup Chicken broth
- 0.5 cup, sliced Green olives
- 2 tablespoons Capers
- 2 tablespoons, chopped Fresh parsley
- 1 sliced into wedges (for serving) Fresh lemon
Instructions
Pat the tilapia fillets dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tilapia fillets and sear for 2-3 minutes on each side, until lightly golden. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and sauté the chopped onion for 3-4 minutes, until softened and translucent.
Add the minced garlic and smoked paprika to the skillet, stirring constantly for 1 minute until fragrant.
Pour in the diced tomatoes (including their juices) and chicken broth. Stir to combine, scraping any browned bits from the bottom of the skillet.
Bring the mixture to a simmer, then add the sliced green olives and capers. Let the sauce cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Return the seared tilapia fillets to the skillet, gently nestling them into the tomato sauce. Spoon some of the sauce over the fillets.
Cover the skillet with a lid and let the tilapia cook in the sauce for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
Sprinkle the dish with fresh parsley before serving. Serve the Spanish tilapia with lemon wedges on the side for squeezing over the top. Pair with rice, crusty bread, or a side salad for a complete meal.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
