Sicilian Tilapia

Mark Boughton
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 13 mins

Leftover caponata makes this dish extraordinary, but you can use the jarred or canned variety instead. Use any mild white fish fillets in this dish. Boxed couscous with toasted pine nuts soaks up the savory sauce.


2tablespoons olive oil, divided
3cloves garlic, minced
2 (8-ounce) jars caponata (eggplant relish)
1cup reduced-sodium chicken broth
1/4cup raisins
2 1/2pounds tilapia or other white fish fillets
1 (10-ounce) package baby spinach leaves (4 cups, packed)


  1. Heat 1 tablespoon oil in a Dutch oven or large deep skillet over medium heat; add  garlic and cook 1 minute. Add caponata, broth and raisins. Bring to a boil. Reduce heat to a simmer.
  2. Place fish in pan. Press lightly to submerge in the sauce. Cover with spinach. Drizzle with remaining 1 tablespoon oil. Cover and cook until the fish is opaque in the center, about 8 minutes.

Recipe by Sharon Sanders.


Want more help? Check out this step-by-step video on cooking fish filets.

Watch the video

Nutritional Info *per serving

  • Glycemic Load 4
  • Calories 380
  • Fat 13g
  • Saturated Fat 3g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 7g
  • Cholesterol 110mg
  • Sodium 300mg
  • Potassium 900mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 7g
  • Protein 52g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 20%
  • Calcium 8%
  • Iron 20%