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Ingredients
- 1 1/2 (tablespoon) olive oil
- 4 (clove) garlic, thinly sliced
- 2 (16.0 ounce) can diced tomatoes
- 1 (cup) chicken stock
- 1 (cup) frozen corn kernels
- 4 (4.0 ounce fillet) tilapia fillets
Directions
- In a large skillet, heat oil over medium heat. Cook garlic in oil for 30 seconds. Stir in the diced tomatoes with juice, chicken stock, and corn; cook 5 minutes. Season fillets with salt and pepper. Place fillets in pan and spoon some of the tomato and corn mixture over the fish. Cook until fish is easily flaked with fork, about 10 minutes.
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