Tilapia with Arugula, Capers and Tomatoes

Tilapia with Arugula, Capers and Tomatoes

• 1/2 cup cherry tomatoes, halved
• 1/4 teaspoon red-pepper flakes
• 1 tilapia filet (8 ounces)
• Coarse salt and ground pepper
• 1-2 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.

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