Tilapia with Arugula and Tomatoes

• 2 tablespoons olive oil, plus more if needed
• 1 pint grape or cherry tomatoes, halved
• Coarse salt and freshly ground pepper
• 2 bunches arugula (1 pound), tough stems trimmed, washed well and dried
• 3 tablespoons all-purpose flour
• 4 tilapia fillets (1 1/2 pounds)
• 1/2 teaspoon crushed red-pepper flakes
• 1/2 cup dry white wine
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons cold unsalted butter, cut into pieces

1. In a large saucepan, heat 1 tablespoon oil over medium-high.
2. Add tomatoes; season with salt and pepper.
3. Cook, stirring occasionally, until softened, about 5 minutes.
4. Remove from heat and stir in arugula; cover to keep warm.
5. Place flour in a shallow bowl.
6. Pat dry tilapia with paper towels; season both sides with salt and the red-pepper flakes.
7. Dredge fish in flour, tapping off excess.
8. In a large skillet, heat 1 tablespoon oil over medium-high.
9. Cook tilapia (working in batches, if necessary) until lightly browned and cooked through, 3 to 4 minutes per side; transfer to a plate and cover loosely with aluminum foil.
10. (Add more oil between batches, if needed.)
11. Add wine to skillet; bring to a boil.
12. Cook until reduced by half, about 1 minute.
13. Remove from heat, and stir in capers; gradually stir in butter until combined.
14. Divide vegetables and fish among plates; top with pan sauce.

olive oil, grape, salt, arugula, allpurpose, tilapia, redpepper, white wine, capers, cold unsalted butter

Taken from www.epicurious.com/recipes/food/views/tilapia-with-arugula-and-tomatoes-388003 (may not work)