Tilapia with Olives, Mushrooms, and Tomatoes

Quick and EasyLow CarbPaleoFish

One of our favorite tilapia recipes! This quick and easy one-pan meal is cooks the tilapia 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 Recipe

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.

What to Serve with Tilapia

This tilapia is practically a meal unto itself! This said, a piece of crusty bread or a scoop of rice would go quite well alongside.

Want more Easy Fish Recipes?

Updated March 29, 2019 : We spiffed up this post to make it sparkle. No changes to the original recipe.

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 tablespoon extra virgin 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 tilapia fillets (6 to 8 ounces each)


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

4 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.

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.

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36 Comments / Reviews

No ImageTilapia with Olives, Mushrooms, and Tomatoes

Did you make it? Rate it!

  1. Shannon

    I was searching for a recipe that did not fry the tilapia and found this recipe. Not having all the ingredients, I made a substitution for the can of tomatoes and used an extra tomato and a tablespoon of vegetable broth. Added a little extra garlic and followed the recipe. My husband and I love how nice the meal was. The flavor was beautiful. Thank you for the recipe.


  2. Frances

    No leftovers. The entire family enjoyed this. I didn’t have green olives so subbed capers, otherwise made as directed and served over rice. Delicious!


  3. Joyce

    I had to make some modifications as I had a 28 ounce can of tomatoes and the picture looks more like diced tomatoes than crushed. I used a 28 ounce can of diced tomatoes, probably 2 cups of mushrooms and then left the rest the same. The flavours (sorry from Canada) are great! Served with rice to complete the meal.


  4. Kelly

    This dish is really flavorful and easy to make! I followed the recipe exactly and my husband raved over it. The prep is simple and the cooking is fast.

    I served it along with grilled artichokes and a lemon aioli (also on this site). Try it tonight!


  5. Savanna

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


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