Tilapia with Arugula, Capers, and Tomatoes

Tilapia with Arugula, Capers, and Tomatoes

By PS1000 Plan  , , , , ,

January 15, 2016

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 1 Serving


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, coconut oil, lemon juice, and capers to skillet; swirl for about 1 minute . Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.


1/2 cup cherry tomatoes, halved

1/4 teaspoon red-pepper flakes

1 wild caught tilapia filet (5 ounces)

Coarse salt and ground pepper

2 small bunches arugula (about 3 cups)

1 tsp coconut oil

1 tablespoon fresh lemon juice

1 tablespoon capers, rinsed and drained


Nutrition Facts


2 Reviews


March 1, 2017

What could I use instead of the Capers? Not really a fan of those but would like to try this recipe and get more use to fish.


April 4, 2016

Really delicious! The whole family enjoys this recipe.

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