Tomato-Artichoke Tilapia

By Janes_kitchen

Ingredients

• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, drained
• 1 can (14 ounces) water-packed quartered artichoke hearts, drained
• 2 tablespoons drained capers
• 4 tilapia fillets (6 ounces each)

Preparation

Step 1

In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook 3-5 minutes or until heated through, stirring occasionally.
Arrange tilapia over tomato mixture. Cook, covered, 6-8 minutes or until fish begins to flake easily with a fork.