In a medium nonstick skillet, bring 1/4 cup water to boil. (1/4 cup water per tilapia)
Season tilapia with salt , pepper and red pepper flakes.
Add tomatoes top with tilapia.
Cover, and cook for 3 minutes.
Add arugula (I also add some baby spinach and basil).
Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetable to a plate (reserve skillet).
Now, make the sauce. Add butter, lemon juice, and capers to skillet; swirl until butter has melted. Mmmmmm it smells so good.
Serve tilapia over arugula and tomatoes; drizzle with sauce. The capers, butter and lemon just pack a real flavor punch to normally bland tilapia. This is super easy, very refreshing, and delicious.
Please note that the supply list is for a single serving and to adjust accordingly.
Less cooking time; more time to relaxing. Enjoy
- 1/2c cherry tomatoes (red and yellow)
- 1/4tsp Red Pepper flakes
- 1.0 Tilapia (8 ounces)
- 2.0bnch Arugula
- 1.0Tbsp butter
- 1.0 Fresh Lemin Juice
- 1.0Tbsp Capers, rinsed and drained
- Salt and Pepper
- 1.0 Hot mana
New York, NY