Italian-Style Poached Tilapia

with Sweet Peppers, Zucchini & Yellow Tomatoes

30 MIN

2 SmartPoints®

2 Servings

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From the Test Kitchen

This sophisticated dish features delicately flaky tilapia fillets, which are added to a vibrant broth made with specialty yellow tomatoes to cook—a technique called shallow-poaching that yields incredibly flavorful results. It’s all garnished with briny Castelvetrano olives, a Sicilian variety prized for its bright color and buttery flavor.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

270 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Tilapia Fillets
1 14-Ounce Can Whole Peeled Yellow Tomatoes
4 oz Sweet Peppers
2 cloves Garlic
1 Zucchini
1 Tbsp Red Wine Vinegar
1½ tsps Calabrian Chile Paste
1 oz Castelvetrano Olives

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Place the tomatoes in a bowl; gently break apart with your hands.

2 Cook the vegetables & make the broth:

In a large, high-sided pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume.

3 Cook the fish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Place the seasoned fish on top of the cooked vegetables and broth. Loosely cover the pan with foil. Cook on medium-high 10 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Add the vinegar; carefully stir to combine.

4 Prepare the olives & serve your dish:

While the fish cooks, using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Serve the cooked vegetables and broth topped with the cooked fish. Garnish with the chopped olives. Enjoy!