Tilapia, a light, flaky white fish, is cooked with tomatoes and arugula. A simple piccata-style pan sauce of butter and capers tops off the fish. Don't hesitate to be resourceful. Have a vegetable drawer filled with spinach? Use that instead. To treat yourself to this dish, get the recipe.
1/2 cup cherry tomatoes, halved
1/4 teaspoon red-pepper flakes
1 tilapia filet (8 ounces)
Coarse salt and ground pepper
2 small bunches arugula (about 3 cups)
1 tablespoon butter
1 tablespoon fresh lemon juice
1 tablespoon capers, rinsed and drained
- In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes.
- Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
- Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper.
- Serve tilapia over arugula and tomatoes; drizzle with sauce.
- Fish, Main Dishes
- Mediterranean/Middle Eastern