Italian-Style Tilapia Fillets

Dinner ready in just 15 minutes! Enjoy mild fish fillets cooked with olives and cherry tomatoes – perfect if you love Italian cuisine. MORE+ LESS-

By Betty Crocker Kitchens

October 1, 2010

lb tilapia or catfish fillets, cut into 4 serving pieces

teaspoon salt-free seasoning blend

tablespoon olive or canola oil

clove garlic, finely chopped

pint (2 cups) cherry tomatoes, cut in half

1/4

cup sliced ripe olives, drained

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1

Sprinkle both sides of fish fillets with seasoning blend. In 12-inch nonstick skillet, heat oil over medium-high heat. Add fish; cook 6 to 8 minutes, turning once, until golden. Remove fish from skillet; cover to keep warm.
2

Heat same skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Add tomatoes; cook about 3 minutes, stirring occasionally, until softened and juicy. Stir in olives. Serve over fish.

Tilapia and catfish are farm-raised and reliably available year-round, but any mild-tasting fish fillets—say, Alaskan pollock or cod—will also work nicely.