The Recipes

Tilapia Puttanesca

I made a bit of extra sauce; I'll eat it over pasta for lunch this week.  In the meantime, it made for a nice, light dinner.

Tilapia Puttanesca


- 1 tilapia fillet
- 4 roma tomatoes
- 1 head garlic
- 1 anchovy
- 1/4 c. diced red onion
- 1 T. capers
- 2 frozen, canned, or jarred artichoke hearts
- pinch crushed red pepper
- 1/2 lemon, juiced
- 2-3 fingerling potatoes
- salt
- pepper
- olive oil

Preheat oven to 375 degrees.  Halve the tomatoes and remove the tops.  Cut the top off of the head of garlic.  Place a wire rack on a cookie sheet.  Coat the tomatoes and garlic liberally with salt, pepper and olive oil.  Roast the tomatoes and garlic for 50 minutes.

Dice the potatoes into bite-size chunks.  Coat with olive oil and season with salt and pepper.  Place on a second baking sheet.  Roast for 35 minutes.

Season the tilapia with salt and pepper, drizzle with olive oil, and place on a small piece of parchment paper.  Lay the fish on the other half of the potato baking sheet.  Bake the fish for 18-20 minutes.

Heat a light layer of olive oil in a sauce pan.  Add the onions, season with salt, and sweat for 5-6 minutes.  Add the anchovy and let it melt away.  Remove the tomatoes and garlic from the oven.  Dice the tomatoes into chunks and add them to the onions.  Add the crushed red pepper and garlic.  To add the garlic, squeeze the head of garlic upside down so that the individual roasted cloves come out.  Stir to combine, making sure to break up the garlic.  Add in the capers and artichokes, and simmer another 5 minutes.

Plate the tilapia and potatoes.  Squeeze the lemon juice over the fish and top with the puttanesca sauce.