No ImageTilapia with Olives, Mushrooms, and Tomatoes

Did you make it? Rate it!

  1. 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!


  2. 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.


  3. 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!


  4. Savanna

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


  5. 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!!!


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