Tilapia With Roasted Tomatoes, Capers & Olives
This Mediterranean-inspired dish features juicy tilapia fillets cooked with roasted tomatoes, capers, olives, and fresh basil, offering a harmonious blend of tangy and savory flavors.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 4 Tilapia fillets skinless, boneless
- 2 pints Cherry tomatoes for roasting
- 3 tablespoons Olive oil divided for roasting and cooking
- ¼ cup Salted capers well rinsed
- Salt and freshly cracked pepper to taste
- 4 tablespoons Fresh basil chopped
- ⅓ cup Pitted black olives sliced or chopped
- 3 tablespoons Fresh lemon juice to drizzle at the end
- Extra olive oil for finishing and dressing
- Garlic or red pepper flakes optional, for heat
Instructions
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Toss cherry tomatoes with a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes.
- Heat remaining olive oil in a skillet over medium heat. Season tilapia with salt and pepper. Cook fillets for about 3-4 minutes per side until opaque.
- Mix roasted tomatoes with rinsed capers and chopped basil in a bowl.
- Place tilapia fillets in a pressure cooker with a splash of water or broth. Lock the lid and set to high pressure.
- Pressure cook for 5-6 minutes. Quick release the steam and carefully open the lid.
- Plate tilapia and top with the tomato, olive, and caper mix. Drizzle with lemon juice and extra olive oil.
Notes
Consider adding minced garlic or red pepper flakes for additional heat. Store leftovers in an airtight container and consume within two days for best flavor.