Garlic & Olive Tilapia

over Stewed Chickpeas & Vegetables

35 MIN

2 Servings

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From the Test Kitchen

This Mediterranean-style dish features oregano-seasoned tilapia served over a hearty, colorful medley of spinach, chickpeas, and onion quickly simmered in a rustic tomato sauce. We’re topping it all with a punchy duo of garlic and niçoise olives—cooked briefly in the pan to enhance their rich, aromatic flavors.
7 green SmartPoints® per serving
2 blue SmartPoints® per serving
2 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Tilapia Fillets
1 15.5-Oz Can Chickpeas
1 14-Oz Can Whole Peeled Tomatoes
2 cloves Garlic
3 oz Baby Spinach
1 Yellow Onion
1 tsp Preserved Lemon Purée
1 oz Pitted Niçoise Olives
¼ tsp Crushed Red Pepper Flakes
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the olives. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands.

2 Make the olive topping

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped olives and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

3 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm.

*An instant-read thermometer should register 145°F.

4 Start the chickpeas & vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the drained chickpeas and crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened.

5 Finish & serve your dish

Add the spinach and lemon purée to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is slightly wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chickpeas and vegetables topped with the cooked fish and olive topping. Enjoy!