Ingredients
- 4 tilapia loins about 4 oz / 110 g each. You can substitute with other white fish like hake, cod, or basa.
- 8 oz sweet baby tomatoes plum or cherry
- 1 can peeled plum tomatoes or chopped tomatoes no added sugar, 14 oz / 400 g can
- 2 medium zucchini about 7 oz / 200 g each
- 1 1/4 cups Prosecco or other dry sparkling white wine divided into 1 cup and 1/4 cup to use at different steps
- 1 cup chicken stock or one stock cube dissolved in hot water
- 2 tbsp capers drained
- 1 red onion medium
- 1 garlic clove large
- 1 lemon
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp white sugar
- 1/2 tsp ground black pepper
- salt to taste
Instructions
- Prep the ingredients. Zucchini: cut the ends off the zucchini, slice them in half lengthwise and then into 1/2-inch half-moons. Tomatoes: halve the baby tomatoes. Red Onion: peel and finely dice the red onion. Lemon: slice the lemon and remove the seeds if not a seedless lemon. Garlic: peel and mince the garlic.
- Cook the zucchini. First, place a large skillet over medium-high heat. Add half the oil. Once the oil is hot, add the zucchini slices and season with a pinch of salt and black pepper. Cook until they get color on them but still have a bite, tossing occasionally or gently moving them around the skillet with a spatula (about 5-6 minutes). Remove the zucchini to a bowl or plate and set it aside while continuing with the recipe steps.
- Start the sauce. Add the remaining oil. Once the oil is hot, add the halved baby tomatoes. After 1 minute, add the finely diced onion, a pinch of salt, a pinch of ground black pepper, and the sugar. Cook for another 2 minutes, stirring with a spatula until the onion has softened. Add the minced garlic and dried oregano, and cook for another minute, stirring everything.
- Deglaze and simmer. Deglaze the skillet with 1 cup of the prosecco. Cook for 1 minute, then add the canned tomatoes and chicken stock. If using peeled canned tomatoes, crush them with the back of the spatula into the sauce. Simmer everything uncovered for about 12 minutes.
- Add the fish and the remaining ingredients. Stir half the zucchini slices into the sauce along with half the capers. Season the tilapia loins with a pinch of salt and black pepper and nestle them in the skillet. Add the rest of the zucchini slices, capers, and lemon slices on top, along with the remaining prosecco. Cover with a lid and simmer until the fish is cooked (for 4 oz tilapia loins, about 6-7 minutes).
- Serve while warm. Taste and adjust the seasoning. Serve with your favorite side. It’s great paired with couscous, quinoa, or mashed potatoes, alongside ciabatta or other bread to soak up the brothy sauce.
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.