Marie’s Tilapia Marinara


  • 2 (6 ounce) tilapia fillets
  • Salt and pepper
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 (15 ounce) can fire-roasted tomatoes
  • 2 tablespoons dry white wine
  • 2 tablespoons fresh basil
  • 1 (9 ounce) package fresh linguine (from refrigerated section)



Salt and pepper tilapia to taste, then dredge in flour.

  1. Heat olive oil in large frypan on medium high and saute tilapia for two minutes on each side.
  2. Remove fish from pan.
  3. Lower heat and saute onion and garlic in same pan just until soft.
  4. Add tomatoes to blender with onions, garlic, basil, and white wine.
  5. Add tomato sauce to frypan and add a little salt and pepper to taste.
  6. Return fish to sauce and simmer for 10 more minutes.
  7. Meanwhile, cook linguine in salted water for 5 to 7 minutes.
  8. Remove fish to serving dishes.
  9. Drain pasta and add to sauce in frypan.
  10. Turn to coat several times with tongs.
  11. Serve linguine alongside tilapia.


Recipe courtesy of Marie at

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