Pan-Seared Tilapia with Quick Olive and Onion Topping
This simple pan-seared tilapia features a savory Mediterranean-inspired topping of sautéed onions, garlic, and olives. The fish is cooked gently in butter and olive oil until flaky and tender, while the quick olive mixture adds briny, aromatic flavors that complement the mild white fish perfectly. Ready in under 15 minutes, this dish works well for weeknight dinners when you want something light yet satisfying. The olive topping can be spooned directly over the fish or served alongside for those who prefer to control the amount.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 tilapia filetscod1:1fish
similar mild white fish with same cooking time
- ½ onion, diced
- 2 cloves garlic, chopped
- 1 cup olives, choppedcapers1:2tangy
use half the amount for similar briny flavor
Instructions
- 1
Melt butter in a large skillet over medium-low heat
- 2
Drizzle in olive oil and add tilapia to the skillet
- 3
Cook until opaque throughout and turn once
- 4
Cook for another few minutes and remove to a serving dish
- 5
Add onions and garlic to the same skillet
- 6
Saute until the onions are translucent
- 7
Add chopped olives and cook for another few minutes
- 8
Remove from skillet and spoon on top of tilapia or serve separately
Tips
Pat tilapia dry before cooking to prevent sticking and ensure even browning in the skillet
Use a mix of green and black olives for more complex flavor in the topping
Good to Know
Refrigerate cooked fish for up to 2 days in airtight container
Prepare olive topping up to 1 day ahead and reheat gently
Serve immediately while fish is hot and flaky
Common Mistakes
Don't overcook tilapia to avoid dry, tough texture
Keep heat at medium-low to prevent burning butter
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen tilapia filets?
Yes, thaw completely and pat very dry before cooking to remove excess moisture that could cause splattering.
What if I don't like olives?
Substitute with chopped sun-dried tomatoes, capers, or roasted red peppers for similar Mediterranean flavors.
How long does leftover fish keep?
Refrigerate for up to 2 days and reheat gently to avoid overcooking the delicate fish.