Tilapia with arugula, capers and tomatoes


  • 1 pint cherry tomatoes, halved
  • 4 tilapia fillets
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons parsley, minced
  • 1 box arugula
  • 2 tablespoons butter
  • juice of 1 lemon
  • 2 tablespoons capers, rinsed and drained
  • 2 cups brown rice


  1. Cook rice according to package instructions.
  2. In a large skillet over medium heat, add the tomatoes and ¼ cups water.
  3. Cook for 5 minutes; add the butter and capers.
  4. Place the tilapia fillets on the top of the tomatoes.
  5. Sprinkle salt and pepper over the fish. Cover and cook over medium-low heat for 5 minutes.
  6. Remove cover and check to see if fish is done. It should flake with a fork.
  7. Add the lemon juice and serve with arugula and rice.


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