TILAPIA WITH ARUGULA AND TOMATOES

Tilapia with Arugula and Tomatoes image

Yield serves 4

Number Of Ingredients 10

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

Steps:

In a large saucepan, heat 1 tablespoon oil over medium-high. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in arugula; cover to keep warm.
Place flour in a shallow bowl. Pat dry tilapia with paper towels; season both sides with salt and the red-pepper flakes. Dredge fish in flour, tapping off excess. In a large skillet, heat 1 tablespoon oil over medium-high. 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. (Add more oil between batches, if needed.)
Add wine to skillet; bring to a boil. Cook until reduced by half, about 1 minute. Remove from heat, and stir in capers; gradually stir in butter until combined. Divide vegetables and fish among plates; top with pan sauce.