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Beat the clock with my 25-minute Pan-Fried Tilapia recipe. Family-friendly fish recipes do exist, and this restaurant-quality tilapia and vegetable entree is proof.
Sure, 30-minute meals are good. But I can do better with this weeknight dinner idea that can be on the table in a mere 25 minutes.
Start by pan-frying fish, then whip up a quick pan sauce with peppers, tomatoes, and briny capers. This is one of my family’s favorite Mediterranean dinner ideas.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Tilapia: Protein-rich tilapia is one of the most affordable and quick-cooking protein options available. Find it at the fish counter or frozen, and look for it with either farm-raised or wild tilapia label. (Wild is my personal preference when I can find it.)
- Bell peppers: I prefer a mix of colors, but any single hue will do, too. Yellow, red, orange, green yellow; choose one or a variety.
Step-by-step instructions
- Preheat oven to 200 degrees. Pat fish dry with paper towels. Season on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat until just smoking. Sauté fish in a single layer without moving until crispy and golden-brown on one side, 2 to 3 minutes. Flip each piece of tilapia and continue cooking until fish is 145 degrees. Transfer fish to oven to keep warm.
- To the same skillet, add onions and garlic and sauté 1 minute. Add peppers and sauté until softened, 1 to 2 minutes.
- Stir in tomatoes, capers, and thyme until heated through, about 1 to 2 minutes. Stir in lemon juice and add salt and pepper to taste. Return fish to pan and stir to coat with sauce.
Recipe tips and variations
- Yield: This fish recipe makes four 6-ounce, entree-sized servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Towel off: If the fish is too moist on the surface, it won’t crisp and brown in that craveable way you recognize from your favorite seafood restaurant. Instead, the tilapia will steam. To ensure your fish is primed for the pan, use paper towels to pat it dry before seasoning and pan-frying.
- Up in smoke: Yes, I mean it when I suggest that your pan should look like it’s just starting to smoke. This medium-high heat is what you want to sear the tilapia to crunchy perfection.
- Tilapia cooking tip: Tilapia fillets cook quickly; ideal for weeknight dinners, but not for getting distracted while cooking them. That said, don’t attempt to move the fish around in the pan until the crust forms. If the fish sticks, your pan may not have been hot enough. Or, you didn’t have enough oil. But, you don’t want the fish swimming in oil, either. I’ve found ¼ cup of oil is ideal (so try not to skimp).
- More seafood favorites: Discover the best Tuna Salad recipe, Coconut Shrimp (with a delicious sweet and spicy mayo!), Lobster Roll, and Blackened Salmon.
Recipe FAQs
Tilapia is a real fish that is native to the Middle East and Africa. The myth of tilapia being “man made” probably rose out of the way it is extensively farmed worldwide.
Tilapia is a mild white fish with a firm texture that flakes under your fork. It has a light sweetness similar to cod.
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Pan-Fried Tilapia
Ingredients
- 4 (6 ounce) tilapia fillets thawed
- Salt and freshly ground black pepper
- 1/4 cup olive oil or vegetable oil
- 1 onion halved and thinly sliced
- 4 cloves garlic minced
- 2 bell peppers any color, thinly sliced
- 1 (14 ounce) can diced tomatoes drained
- 1/4 cup capers drained and rinsed
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh lemon juice from 1 lemon
Instructions
- Preheat oven to 200 degrees. Pat fish dry with paper towels. Season on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat until just smoking. Sauté fish in a single layer without moving until crispy and golden-brown on one side, 2 to 3 minutes.
- Flip each piece of tilapia and continue cooking until fish is 145 degrees. Transfer fish to oven to keep warm.
- To the same skillet, add onions and garlic and sauté 1 minute. Add peppers and sauté until softened, 1 to 2 minutes.
- Stir in tomatoes, capers, and thyme until heated through, about 1 to 2 minutes.
- Stir in lemon juice and add salt and pepper to taste. Return fish to pan and stir to coat with sauce.
Notes
- Tilapia: Protein-rich tilapia is one of the most affordable and quick-cooking protein options available. Find it at the fish counter or frozen, and look for it with either farm-raised or wild tilapia label. (Wild is my personal preference when I can find it.)
- Bell peppers: I prefer a mix of colors, but any single hue will do, too. Yellow, red, orange, green-yellow; choose one or a variety.
- Yield: This fish recipe makes four 6-ounce, entree-sized servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Yum! I added a teaspoon of Calabrian chili paste, my latest obsession, and a tbsp of butter to finish. Served with rice, it was a big hit!
Hi Irene, that sounds GREAT! I’m glad it was a hit! – Meggan
I love this recipe so much and keep making it. So tasty.
So quick simple and tasty!
Hi Irene, I’m glad you loved it! – Meggan
Love this recipe! Easy and delicious! Question, 1 onion halved an then thinly sliced – Thinly slice half the onion? Or the entire onion?
Hi LR, you cut the onion in half and then thinly slice the halves. Sorry for the confusion, hope you enjoy! – Meggan
Love this meal. Keep making it!
Thanks Sony, so glad you like it! – Meggan
IT LOOKS GOOGD IM DEFINATELY GOING TO TRY IT TONIUGHT FOR DINNER. THANK YOU.
This cannot be 851 calories per serving?
Hi Vonni, no, it’s not. There is something wrong with the nutrition label generator, it must have the wrong value for tilapia in ounces. I added the tilapia in grams instead, and now it’s showing 346 calories which makes a lot more sense to me. I also think 1/4 cup oil is not necessary for cooking this, so I’m going to retest with smaller amounts of oil. Once I figure that out, I’ll update the recipe. Thank you for pointing this out to me. Sometimes that happens, but I never know unless kind people like you point it out. Thanks again! -Meggan
This was so yummy! The timing was perfect to make it flaky. I left out the capers because I wasn’t sure if mine were still good. SO quick and easy~ pretty and delicious. Thank you, I’m looking forward to trying more of your recipes so that my husband stays impressed! He said I went over the top with the tilapia! Ha!
Thank you so much Audrey! This makes my day. I feel like the recipe is fairly simple for how tasty it turns out, and yes colorful too. :) I’m so excited that it worked out for you! Thanks again, I really appreciate you. Take care!
I like to cook fish at least once a week, Meggan, but usually errr on the boring side with it. I love this easy idea – lots of veggies!
How are you even back on the interwebz, Helen?! Shouldn’t you be asleep somewhere! :) Thanks so much for visiting my little ol’ blog. Can’t wait to catch up on everything that’s been happening with you. :) XOXO
First Time Poster, Long Time Reader!
Holy Moly, I love fish! I cannot reiterate that enough.
Do you have a good recipe for Baked Fish (So the fish doesn’t have to swim in oil) :)
Wow Ben, I’m so flattered! Although I *feel* like you commented a couple of years ago with a fake email (bigfish@gmail.com rings a bell) asking about why there were no fish recipes. But maybe that wasn’t you. ;) I definitely have some baked fish recipes on deck for future inclusion. In the meantime, I’m happy to inform you that this lightly pan-fried Tilapia checks A LOT of boxes in terms of being gluten free, grain free, paleo, soy free, corn free, dairy free, sugar free… so it could be worse. And as we say in California: Fat doesn’t make you fat, sugar makes you fat! God bless. XOXO