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Tilapia With Kalamata Olives, Tomatoes, and Lemon Wine Sauce

My husband and I are what could be called "foodies." We enjoy sampling and discovering new and different foods from all areas of the world.

Completed dish of tilapia served over a bed of sauteed spinach

Completed dish of tilapia served over a bed of sauteed spinach

This recipe is a recent creation of mine that turned out to be a real five-star winner! My husband and I loved it and will certainly make it again and again.

We purchase tilapia fillets from Costco, and we find that they are always large and delicious. Tilapia is a mild-flavored white fish. Methods of preparation can vary, as well as flavoring ingredients to accompany the fish.

In upscale restaurants, presentation is just as important as the taste of the completed dish. I have seen fish and other proteins draped over mashed potatoes or other vegetables. We happened to have some fresh spinach in the house, and I decided to use that as not only a vegetable accompaniment but as a base for the cooked tilapia. It turned out to be pretty and delicious.

I made the spinach preparation earlier and microwaved it to warm it up before serving it. You could easily make it at the same time as you cook the fish portion of this dish.

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

2 servings

Ingredients

For the spinach mixture:

  • 1/4 medium yellow onion, sliced
  • 3 tablespoons olive oil
  • 3/4 pound organic baby spinach
  • Salt and pepper, to taste

For the tilapia preparation:

  • 2 large fresh fillets tilapia, cut in half with bloodline removed
  • 8 large grape tomatoes, cut in half
  • 12 kalamata olives, halved and seeded
  • 1/3 cup dry white wine
  • 1 lemon, juiced
  • 3 tablespoons butter
  • 1/8 cup flour, or enough to lightly coat the fish
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Saute the sliced onions in 3 tablespoons of olive oil in a pan over medium-high heat until softened and starting to show signs of browning.
  2. Add the baby spinach leaves to the pan.
  3. Stir until the spinach has wilted and blends with the onions. It does not take long.
  4. Add salt and pepper to taste, and set aside. You can cool and refrigerate it now to be warmed later, or keep it warm as you prepare the fish.
  5. Cut the tilapia fillet in half and remove the bloodline, if desired. My husband always does that because that part of the fish can retain a more robust so-called "fishy" flavor.
  6. Add some salt and pepper to the flour and lightly coat the fish in the flour mixture, patting off any excess flour.
  7. Add 1 tablespoon olive oil and 2 tablespoons of butter to a pan and heat over medium-high heat until melted and bubbling.
  8. Add the thicker part of the tilapia fillets to the pan first for 2-3 minutes before adding the thinner sections.
  9. Saute until golden brown on one side and then flip to make both sides golden brown and fork-tender.
  10. Remove the fish to a plate, and cover with foil to keep warm.
  11. Add the halved tomatoes, kalamata olives, wine, and lemon juice to the pan. Cook over medium-high heat until the liquid in the pan is reduced by half.
  12. Add the remaining 1 tablespoon of butter to the pan, stirring until melted and incorporated into the sauce.
  13. To serve, mound the spinach and onion mixture in the center of two warmed dinner plates. Drape the fish fillets over the spinach, and spoon the sauce with the tomatoes and olives over the fish.

Below, and at the top of the page, are photos of the final product. I wish you could taste the succulent flavor combinations of this dish. The flakey fish with bites of spinach, tomato, and olives dressed in the rich lemon butter wine sauce was delicious! I would heartily recommend this dish to any fish lover! A dry white wine is a perfect accompaniment.

© 2020 Peggy Woods

Comments

Peggy Woods (author) from Houston, Texas on September 08, 2020:

Hi Tammy,

I learned that tip from my husband, who loves cooking and excels at it.

Tammy on September 08, 2020:

Great tip to remove the blood line. The flavor would be much cleaner. Looking forward to buying some tilapia at Costco.

Peggy Woods (author) from Houston, Texas on September 08, 2020:

Hi Linda,

Thanks for the compliments. Living where you do, you probably get lots of fresh fish as we do living near the Gulf of Mexico.

Linda Crampton from British Columbia, Canada on September 07, 2020:

Your recipes always sound tasty and your photos make the food look very appetizing. This sounds like a great dish for fish lovers.

Peggy Woods (author) from Houston, Texas on September 07, 2020:

Hi Maryanne,

My mouth is watering as well, remembering how good this tilapia recipe is. I hope you give it a try.

Maryanne on September 07, 2020:

Beautiful pictures and a wonderful sounding recipe. My mouth is watering.

Peggy Woods (author) from Houston, Texas on September 07, 2020:

Hi Mary,

The tilapia fillets we buy at Costco are not frozen, but fresh. They come in large packages and we portion them out into freezer bags after opening the package. If you can only buy frozen tilapia, after thawing it, this recipe should work. Please let me know if you like this recipe after you try it. Thanks!

Mary Norton from Ontario, Canada on September 07, 2020:

It's nice of you to share your 5-star finding. I haven't tried frozen tilapia yet. I will look for this in Costco and will do your recipe.

Peggy Woods (author) from Houston, Texas on September 07, 2020:

Hi Denise,

If the fish is fresh, it should not have a fishy smell to it. Do remove the bloodline to ensure the mild flavor. Let me know what you think after making this recipe. I hope he enjoys this recipe.

Denise McGill from Fresno CA on September 07, 2020:

I don't eat meat anymore but my husband still does and he loves fish. I love him so I put up with the fishy smells. This looks like something he would love so I will have to give it a try and let you know what he thinks.

Blessings,

Denise

Peggy Woods (author) from Houston, Texas on September 07, 2020:

Hi Rajan,

Yes, this is an easy recipe to follow that does not take much time. It is so delicious! I hope you give it a try.

Peggy Woods (author) from Houston, Texas on September 07, 2020:

Hi Karen,

I hope you will like this dish as much as we did. It will be repeated in our home often. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on September 07, 2020:

Hi Bill,

I'm glad you liked my recipe for tilapia. Enjoy your week also!

Peggy Woods (author) from Houston, Texas on September 07, 2020:

Hi Lorna,

I think that the majority of people prefer eating mild-flavored fish. Tilapia is always available year-round where we live, and we purchase it often. Thanks for your comment.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on September 07, 2020:

The dish looks good and the recipe sounds healthy with the spinach, tomatoes and olives. Pretty easy to prepare. Thanks for sharing the recipe.

Peggy Woods (author) from Houston, Texas on September 07, 2020:

Hi peachy,

Yes, you could easily use another type of fish in this recipe. Thanks for your comment.

Karen A Szklany from New England on September 07, 2020:

Ooooh...this looks delicious! Will have to try it soon!

Bill Holland from Olympia, WA on September 07, 2020:

Thank you for the recipe. I eat Tilapia almost every week, so this is timely for me.

Have a wonderful week, Peggy!

Lorna Lamon on September 07, 2020:

I like a mild- flavored fish and as you say Peggy this dish ticks all the boxes. Lovely presentation which definitely had my mouth watering.

peachy from Home Sweet Home on September 07, 2020:

Oh you really are pro in homemade dinner. Here, we have fresh whole talipia, not the fillet, gow could fish cod or dory fish fillet?

Peggy Woods (author) from Houston, Texas on September 06, 2020:

Hi FlourishAnyway,

We watch a bunch of cooking shows, and the presentation counts. Thanks for the compliment on how this tilapia dish appears. I guess watching the food channel pays dividends. (Smile)

Peggy Woods (author) from Houston, Texas on September 06, 2020:

Hi Bill,

I am pleased that you like the sound of this recipe. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on September 06, 2020:

Hi Bill,

I am pleased that you like the sound of this recipe. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on September 06, 2020:

Hi Liza,

Some friends have kidded me that I should be a spokesperson for Costco. I can attest that the tilapia sold there is top-notch. I am pleased that you enjoyed the sound of this recipe.

Peggy Woods (author) from Houston, Texas on September 06, 2020:

Hello Yves,

So happy to hear that you like the sound of this tilapia recipe. You can easily omit the tomatoes if you do not like them. Enjoy!

FlourishAnyway from USA on September 06, 2020:

Peggy you have outdone yourself here! Just look at that presentation! I can’t wait to make this for my husband. I’ve been trying to cook more fish.

Bill De Giulio from Massachusetts on September 06, 2020:

Looks great, Peggy. We love tilapia. The addition of the sautéed spinach, tomatoes, and olives sounds like a great combination. We’ll have to give it a try. Thanks for sharing the recipe.

Liza from USA on September 06, 2020:

Peggy, the dish looks mouth-watering! I love all of the elements that you have used to make the dish. Sometimes, I bought the tilapia that have marinated or coated with spices at the grocery store for a simple dinner. However, I have never bought tilapia from Costco. Now that you've mentioned it, I should give it a try! Thanks for sharing a great recipe!

Yves on September 06, 2020:

This is my kind of recipe. I love tilapia. I might use almond or coconut flour instead of regular flour,,,, and I admit that tomatoes are not my thing, but everything else sounds perfect and delicious!

I am sure your husband appreciates your love of cooking, and so do the rest of us.

Thank you, Peggy, for sharing your creation with all of your followers.

Peggy Woods (author) from Houston, Texas on September 06, 2020:

Hi Pamela,

I did cook the spinach ahead of time, and then my husband did the fish while I was taking the photos. It worked out well. I hope you love this recipe as much as I did in creating it and then getting to eat it. It is scrumptious!

Peggy Woods (author) from Houston, Texas on September 06, 2020:

Hi Liz,

You could easily adapt this recipe to other types of white-fleshed fish available in your area. Thanks for being the first to comment.

Pamela Oglesby from Sunny Florida on September 06, 2020:

I love tlipia, and this recipe looks delicious. My husband does most of the cooking these days, so i am going to show him this recipe. I really want to try it.

Liz Westwood from UK on September 06, 2020:

This really is a high quality dish worthy of any top class restaurant. I am thinking that it could be adapted to go with other varieties of fish that I mght find available in the UK.