Smothered Tilapia Provençal is an easy recipe for a quick dinner that combines the flavors of Provence, artichokes, olives, capers, tomatoes, and garlic, with white wine and olive oil. Just pour over tilapia and bake! This easy seafood dinner is ready in just minutes! Also delicious with shrimp or salmon.
Oven Baked Tilapia Recipe
Meatless Mondays are all the rage now and Tilapia Provençal fits the bill! Our provencale recipe is also perfect addition to a Seven Fishes Christmas Eve dinner or any holy day that requires abstaining from meat.
Simply combine the “Provençale” flavors of Herbes de Provence* along with artichokes, olives, capers, tomatoes, shallots and garlic with white wine and olive oil, pour over tilapia and bake! It doesn’t gets much easier or more delicious than our oven baked tilapia Provencal recipe!
And it makes it’s own brothy sauce so you’ll want to be sure to serve this in bowls….and don’t forget the crusty bread! Change it up from time to time and serve with salmon or shrimp. See variations below and in recipe notes.
Any way you serve it, this easy seafood recipe gives dinner a southern French flavor that will make your taste buds sing!
Seafood variations for this recipe
- When preparing with salmon fillets, bake until salmon is opaque and just starting to flake.
- When preparing with shrimp, first peel and devein the shrimp, then top with the provencale mixture and bake until shrimp is opaque and cooked through.
What is Herbes de Provence?
Herbes de Provence is a blend of spices typical of the cuisine of southern France. There are many variations of this blend and all are versatile and delicious. Herbes de Provence is a delightful addition in salads, as well as on fish, chicken and pizzas! Typically found in the spice aisle of your grocery store, you can easily make your own blend.
How to make your own Herbes de Provence
To make your own variation of Herbes de Provence combine:
- 2 Tbs. dried oregano
- 2 Tbs. dried thyme 2 tsp. dried savory
- 1 tsp. dried basil
- 1 tsp. dried sage
- 1 tsp. dried crushed rosemary
- 1 tsp. dried lavender
Store in an airtight container.
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Ingredients you will need to make this recipe
- tilapia fillets
- marinated artichoke hearts
- orange and/or yellow cherry tomatoes
- shallot, chopped
- pitted kalamata olives
- white wine
- olive oil
- dried Herbes de Provence
- kosher salt
Simple Fish Recipes
When you’re in the mood for seafood, may I recommend these simple fish recipes? I hope you like them as much as I do!
Chipotle Honey Glazed Salmon With Pistachio Butter is an easy recipe for the super fish salmon. Salmon fillets are seasoned with just the right amount of spice then glazed over with honey, a touch of orange and topped with pistachio butter that melts down over the fillets after grilling. Also delicious when you bake the salmon in the oven!
Mojito Shrimp is a twist on the classic Mojito rum cocktail. An easy marinade of mint, rum and lime, flavors the shrimp in just a few minutes. Grill or broil and you’ll have a fabulously delicious Cuban cocktail-inspired seafood dinner!
If shellfish is what you’re craving then be sure to add Garlic & Herb Shrimp to the menu! This easy shrimp recipe makes it’s own light buttery sauce flavored with garlic and white wine and studded with oven roasted tomatoes, as it bakes in the oven.
Ancho Salmon With Grapefruit Salsa is an easy recipe for wild salmon seasoned with spices and topped with a Texas Red grapefruit salsa seasoned with jalapeno, lime and cilantro. A refreshing seafood dinner that’s sure to please your taste buds.
Smothered Tilapia Provençale is an easy recipe for a quick dinner. Just combine the flavors of Provance, artichokes, olives, capers, tomatoes, and garlic with white wine and olive oil and pour over tilapia and bake! Dinner is ready in just minutes! Also delicious with shrimp or salmon.
- 4 (6 oz. each) tilapia fillets
- 1 jar (6.5 oz) marinated artichoke hearts, drained, coarsely chopped
- 1 pint (2 cups) orange and/or yellow cherry tomatoes, halved lengthwise
- 1 large shallot, chopped, about 1/4 cup
- 1/4 cup pitted kalamata olives, halved lengthwise
- 1/4 cup white wine
- 2 Tbs. olive oil
- 2 Tbs. capers, drained and rinsed
- 1 clove garlic, minced
- 1/2 tsp. dried Herbes de Provence
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
Preheat oven to 375F. Coat 2.5 quart baking dish with cooking spray.
Arrange fillets in prepared baking dish, overlapping slightly if necessary.
In bowl combine artichoke hearts, tomatoes, shallots, olives, wine, oil, capers, garlic, Herbes de Provence, salt and pepper. Arrange mixture over fillets to “smother”.
Bake 30 minutes or until fish is white and flakes when pulled apart with a fork and edges are hot and bubbly.
1. When preparing with salmon fillets, bake until salmon is opaque and just starting to flake.
2. When preparing with shrimp, first peel and devein the shrimp, then top with the provencale mixture and bake until shrimp is opaque and cooked through.