Food & Cooking Recipes Ingredients Seafood Recipes Tilapia with Arugula, Capers, and Tomatoes 3.7 (132) 21 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 3, 2023 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Servings: 1 A mild-tasting white fish, tilapia is easy to find at the grocery store and pairs well with all kinds of flavors. This one-pan dinner gives it a Mediterranean flair with cherry tomatoes, arugula, and capers. The capers flavor the butter-lemon juice pan sauce that brings the dish together. Our tilapia recipe serves one but can easily be scaled up. Ingredients ½ cup cherry tomatoes, halved ¼ teaspoon red-pepper flakes 1 tilapia filet (8 ounces) Coarse salt and ground pepper 2 small bunches arugula (about 3 cups) 1 tablespoon butter 1 tablespoon fresh lemon juice 1 tablespoon capers, rinsed and drained Directions 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. Originally appeared: Everyday Food, October 2008 Rate It PRINT