Tilapia with Arugula, Capers, and Tomatoes

Name: Tilapia with Arugula, Capers, and Tomatoes
Prep time: 15 min
Total time: 15 min
Ingredients: 0.5 cup cherry tomatoes, halved; 0.25 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

3.8

(128)

21 Reviews

By

Martha Stewart

Updated on February 3, 2023

Prep Time:

15 mins

Total Time:

15 mins

Servings:

1

A mild-tasting white fish, tilapia is easy to find at the grocery store and pairs well with all kinds of flavors. This one-pan dinner gives it a Mediterranean flair with cherry tomatoes, arugula, and capers. The capers flavor the butter-lemon juice pan sauce that brings the dish together. Our tilapia recipe serves one but can easily be scaled up.

Ingredients

½ cup cherry tomatoes, halved
¼ 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

Directions

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.

Originally appeared: Everyday Food, October 2008

Tilapia with Arugula, Capers, and Tomatoes

Ingredients

Directions

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