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Tilapia with Kale & Olives

Strips of sweet red bell pepper, briny chopped green olives, and crunchy fresh kale combine and pair with lightly-battered tilapia for a flavor-packed and stress-free weeknight meal solution.

10 minutes
10 minutes


  • 1/2 red bell pepper, cut into strips
  • 1/3 cup whole, pitted green olives, or mixed olives, chopped
  • 12 oz. tilapia
  • 1 tbsp. salt*
  • 1/8 tsp. pepper*
  • 1/4 cup flour*
  • 3 tsp. olive oil*
  • 4 cups kale, chopped
  • juice of 1/2 lemon
  • * Common pantry item


  1. Cut bell pepper into strips. Roughly chop olives.
  2. Season tilapia with 1/2 tsp. salt and 1/8 tsp. pepper.
  3. Pour flour onto a large plate and dredge fish in flour to lightly coat each side.
  4. Heat 2 tsp. olive oil in medium sauté pan over medium-high heat. Add tilapia to pan and reduce heat to medium. Cook for 5-6 minutes until just cooked through, turning fish halfway during cooking.
  5. While fish is cooking, heat remaining oil over medium-high heat. Add bell peppers and cook for 2 minutes.
  6. Add in olives, kale, 1/2 tsp. salt and 2 tsp. water. Toss and cook for 2 minutes until kale is wilted.
  7. Sprinkle lemon juice over Kale and serve with tilapia.
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