Tilapia With Arugula, Capers, And Tomatoes

• 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

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. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes.
2. 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. Serve tilapia over arugula and tomatoes; drizzle with sauce.

cherry tomatoes, red pepper, tilapia fillet, salt, arugula, butter, lemon juice, capers

Taken from www.food.com/recipe/tilapia-with-arugula-capers-and-tomatoes-499489 (may not work)