5 from 1 vote
Smothered tilapia Provencal in baking dish
Smothered Tilapia Provencale
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

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.

Course: Main Course, seafood
Cuisine: French
Keyword: baked tilapia, tilapia provencal
Servings: 4
Author: Gwynn Galvin
  • 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
  1. Preheat oven to 375F. Coat 2.5 quart baking dish with cooking spray.

  2. Arrange fillets in prepared baking dish, overlapping slightly if necessary.
  3. In bowl combine artichoke hearts, tomatoes, shallots, olives, wine, oil, capers, garlic, Herbes de Provence, salt and pepper. Arrange mixture over fillets to “smother”.
  4. Bake 30 minutes or until fish is white and flakes when pulled apart with a fork and edges are hot and bubbly.
Recipe Notes


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.