Tilapia with Olives, Mushrooms, and Tomatoes

Quick and EasyLow CarbPaleoFish

One of my favorite tilapia recipes, this quick and easy, way of cooking tilapia fish fillets is fresh and delicious. Simply cook tilapia fish with onions, garlic, diced tomatoes, mushrooms, and olives.

Photography Credit: Elise Bauer

Tilapia Filets

Tilapia, a tasty farm-raised fish originally from Africa, has become more and more popular here in the states. Tilapia recipes are abundant, and the fish is easy to prepare as long as you buy filets.

I recently brought home a whole tilapia from our local Asian fish market and made quite a mess of trying to fillet it myself. Dad pitched in, with no more luck than I, and we ended up throwing the pieces (you couldn’t quite call them fillets anymore) into a fish stew.

Now we know better. Just buy the straight fillets.

Tilapia with Olives Mushrooms Tomatoes

Fresh Tilapia Recipes

Tilapia are mild tasting, and fresh vegetables can really shine and highlight this relatively inexpensive fish. Here is a quick and easy way of cooking tilapia, a one-pan way of preparing this versatile fish that we found years ago from Better Homes and Gardens.

The preparation is similar to Veracruz-style in this tilapia recipe, shallow poached on top of a bed of sliced onions, tomatoes, green olives, and mushrooms. It’s fresh, easy, and delicious.

Tilapia with Olives, Mushrooms, and Tomatoes Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4

Feel free to use any tender white fish fillet with this recipe, for example cod or red snapper.


  • 1 Tbsp olive oil
  • 1 small onion, 1/4 inch slices, sliced lengthwise
  • 1 clove garlic, minced (1 teaspoon)
  • 1 14-ounce can crushed tomatoes, undrained
  • 1 cup sliced cremini or button mushrooms
  • 3/4 cup green pimento-stuffed olives, coarsely chopped
  • 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 4 6-8 ounce tilapia fillets


1 Cook the onions and garlic: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until translucent, about 5 minutes. Add the garlic and cook a minute more.

3 Add the tomatoes, mushrooms, olives, seasoning: Add the canned tomatoes and their juices. Add the sliced mushrooms, chopped olives, oregano, salt and pepper. Bring to a simmer.

3 Add the fish: Lay the fish fillets gently on top of the onion tomato olive mixture and spread a little sauce over the fish.

tilapia fillets in pan with tomatoes onions mushrooms

Return to a simmer (it's just the juices from the tomatoes that are simmering). Lower the heat to low and cover the pan.

Cook or 8 to 10 minutes or until the fish easily flakes when tested with a fork.

4 Serve: Use a wide spatula to lift the fillets from the pan to a serving plate. Spoon sauce over fish.

Serve with rice, and/or crusty bread.

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Original recipe from Better Homes and Gardens.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

32 Comments / Reviews

No ImageTilapia with Olives, Mushrooms, and Tomatoes

Did you make it? Rate it!

  1. Savanna

    Loved it! Served it over cooked spinach and topped with grated Parmesan. Thank you!


  2. Orville Hale

    Made it today per the recipe with the addition of 1 tablespoon capers and it was fabulous!!! All the flavors are complimentary and it’s so easy to make. This will become a go to recipe for me. Thanks Elise!!!


  3. Christine Tithecott

    Made this last night (with a few tweaks) and it was fantastic! Added some capers and red peppers, and served over orzo with feta cheese and dollop of greek yogurt. thanks!


  4. Mary Lou

    Making this tonight. My husband said it smells good and that’s just the sauce.

  5. Karen Cushing

    This is much like a recipe that I make regularly, but I use black sliced olives and I add a couple of big handfuls of fresh spinach (it cooks way down). I’ve also added garbanzo beans. I use whatever fish I have – my favorites are Cod or Mahi Mahi.

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