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Cooking For One

Tilapia With Arugula and Tomatoes

Tilapia With Arugula and Tomatoes

From Everyday Food


  1. 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


  1. 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.
  2. 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).
  3. Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper.
  4. Serve tilapia over arugula and tomatoes; drizzle with sauce.

Serves 1.

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