No ImageTilapia with Olives, Mushrooms, and Tomatoes

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  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!

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  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.

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  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!

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  4. Savanna

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

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  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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