In a large deep frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the wine, tomatoes, rosemary, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Bring to a simmer and continue simmering, covered, for 10 minutes.
Sprinkle the fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Nestle the fish in the sauce, bring back to a simmer, and continue simmering gently, covered, until just done, about 6 minutes for 1/2-inch-thick fillets.
Carefully remove the fish from the pan. Stir the artichoke hearts and parsley into the sauce and cook until warmed through, about 2 minutes. Stir in any accumulated juices from the fish. Spoon the sauce over the tilapia.
Fish Alternatives: Cod, haddock, grouper, and Chilean sea bass fillets would all work well in this recipe.
Wine Recommendation: The acidity in the tomatoes makes this a good candidate for pairing with an assertive, acidic white wine with plenty of character. A sauvignon blanc, either from the Loire Valley in France (such as a Sancerre) or from California, would be a good choice.
This was very good and super easy. I used cod. Like the previous reviewer I too like a bit of spice but instead of using salsa as they did I added crushed red pepper to the sauce. I served this with mashed potatoes (which helped with the extra sauce) and roasted asparagus. Even my 3 year old ate it (without the red pepper :-)
We like things a little spicy, so instead of using tomato sauce and rosemary, we used salsa. Otherwise, we added the wine and artichokes and it was one of the tenderest, tastiest dishes ever. It ranks as one of my favorite recipes. The fish is light, moist and delicious.
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