Mediterranean Tilapia

Mediterranean Tilapia
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 2

    garlic cloves, thinly sliced

  • 1

    onion, diced fine

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 12

    cherry tomatoes, halved

  • 20

    black olives

  • 2 Tbsp.
    (30 mL)

    capers, drained

  • 1 tsp.
    (5 mL)


  • small bunch fresh basil

  • few sprigs of thyme

  • 4

    sage leaves

  • Few drops Tabasco (optional) (check ingredients)

  • 1 lb

    tilapia or other white-fleshed fish fillets

  • Salt and freshly ground pepper to taste


In a wide pan, sauté garlic and onion in olive oil over medium-high heat. Add tomatoes, olives, capers and sugar. Reduce heat to medium and cook tomatoes some 10 minutes until softened, then add herbs and, if desired, Tabasco.

Lay fillets over the tomato coulis, spooning a little coulis over them. Cover and cook for some 10 minutes, until flesh can be flaked with a fork. Do not stir too much or fillets will break up.

Just before serving, sprinkle with freshly ground pepper.

Source: Recette tirée du livre *Peut contenir des traces de bonheur publié aux Éditions de l'Homme

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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