- 4
Ingredients
- 2 Tbsp. 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 Tbsp. all-purpose flour
- 4 tilapia fillets (1 1/2 pounds)
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- 2 Tbsp. capers, drained and rinsed
- 2 Tbsp. cold unsalted butter, cut into pieces
Preparation
Step 1
In a large saucepan, heat 1 Tbsp. oil over medium-high. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in arugula; cover to keep warm.
Place flour in a shallow bowl. Pat dry tilapia with paper towels; season both sides with salt and red pepper flakes. Dredge fish in flour, tapping off excess. In a large skillet, heat 1 Tbsp. oil over medium-high. 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. (Add more oil between batches, if needed).
Add wine to skillet; bring to a boil. Cook until reduced by half, about 1 minute. Remove from heat, and stir in capers; gradually stir in butter until combined. Divide vegetables and fish among plates; top with pan sauce.