Prep 10 mins
Cook 6 mins
Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce. Perfect for me since I am the only one who eats fish in my family. Can easily double the recipe for 2 servings. Submitted by Everyday Food
- 1⁄2 cup cherry tomatoes, halved
- 1⁄4 teaspoon red pepper flakes
- 1 tilapia fillet, filet (8 ounces)
- coarse salt and pepper
- 2 small bunch 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.
We enjoyed this healthy way of making tilapia. The sauce is almost identical to the one I make for my naked chicken schnitzels, so I knew I'd like it. I quadrupled the recipe with no problems. The only change I made was serving the tilapia over uncooked, halved grape tomatoes that were just tossed with some salt, pepper, olive oil and balsamic vinegar, as I really don't like boiled tomatoes at all. [Made & Reviewed for PRMR]