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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.
Heat oil in a large skillet over medium heat. Add onion; cook for 8 minutes or until tender; stirring occasionally. Stir in garlic, undrained tomatoes, oregano and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes.
Add olives and capers (if using) to the sauce. Top with tilapia fillets. Return the sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until the fish flakes when tested with fork. Remove fish from the pan. Simmer sauce, uncovered, 1 to 2 minutes more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley.