Tilapia with tomatoes and capers is easy to make for a weeknight dinner, healthy, and full of flavor! Serve it with wilted spinach, angel hair pasta, or both.

Tilapia with tomatoes and capers

Course: Main Course
Cook Time: 20 minutes
Servings: 2 people
Print Recipe


  • 4 tbsp butter
  • 1 lb tilapia fillets
  • 2 tsp Adobo seasoning
  • 2 cloves garlic minced
  • 1/2 cup white wine
  • 1/4 cup capers
  • 28 oz canned diced tomatoes undrained
  • 1 tbsp cornstarch
  • 2 tbsp chopped Parsley
  • 1/2 lb angel hair pasta
  • 5 oz fresh spinach
  • 1 tbsp olive oil


  • Melt 1 tbsp butter in saute pan over medium high heat.
  • Season both sides of tilapia with Adobo seasoning. Cook for 2-3 minutes on each side without moving. Set aside and cover with foil to keep warm.
  • Melt remaining 3 tbsp butter in pan. Add garlic and cook until fragrant, about 30 seconds. Add white wine, capers, and tomatoes. Bring to a simmer.
  • Add about 1 tbsp cold water to cornstarch and mix to make a slurry. Pour into sauce mixture while stirring and simmer about 5 minutes, until thickened.
  • Cook angel hair pasta according to directions. Drain.
  • To save dishes, while the pasta is draining in a colander, add olive oil to the hot pasta pot, add spinach, and stir until just wilted, 1-2 minutes.
  • Divide pasta, fish, and spinach between plates and spoon sauce over everything.