Recipe: Tilapia with arugula and tomatoes

1/2 cup cherry tomatoes, halved

1/4 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

1. In a medium nonstick skillet bring 1 quarter 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
2. Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter is melted; season salt with salt and pepper; served tilapia over arugula and tomatoes; drizzle with sauce