Tilapia with Arugula and Tomatoes Recipe

Name: Tilapia with Arugula and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Tilapia with Arugula and Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tilapia with Arugula and Tomatoes

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