Tomato and Pepper Tilapia


  • 1/2 lb. Tilapia Filet
  • 10-12 Cherry Tomatoes (About 3/4 c. when halved)
  • 6 Mini-Sweet Peppers (About 1/2 c. when sliced into strips)
  • 1 tsp. Garlic (chopped)
  • 1 tbsp. Butter
  • 1/2 c. White Wine
  • 1/2 tsp. Dried Basil
  • Salt
  • Pepper
  • Oil (enough to coat your frying pan)


  1. Prep the tomatoes and peppers.  Cut the tomatoes in half length-wise, and slice the peppers into strips.  
  2. Lightly coat your frying pan with oil and place over medium heat.  Add the butter.
  3. Once the butter is melted, add the tomatoes and peppers.  Keep on medium heat until the skins start to soften but the tomatoes and peppers maintain their shape (about 5 minutes.)
  4. Add the garlic and wine to the frying pan, reduce the heat to a low flame, and let simmer for about 15 minutes.  Add the dried basil when there is about 2 minutes left.  
  5. Prep the tilapia by sprinkling both sides of the fish with salt and pepper (to preference)
  6. Coat the bottom of a second frying pan with oil and heat over a medium flame.
  7. Once the second frying pan is hot, add the tilapia.  Cook the tilapia until the fish has turned white and begins to lightly brown (about 5 minutes per side).  
  8. Slowly pour the tomato and pepper combination over the fish, and let cook for another 2 minutes on low flame. 
  9. Serve and enjoy!