1 cup cherry tomatoes, halved
1/4 tsp red pepper flakes (less for mild)
2 tilapia fillets
s & p
2 lg handfuls of fresh baby spinach
1 tbsp butter
1 tbsp lemon juice
1 tbsp capers, drained
*In a med skillet drizzle olive oil and bring 1/4 water to boil, add toms and red pepper flakes, top toms with tilapia fillets and season with s & p. Cover, cook 3 mins. Add spinach on top and cover again. Cook until spinach is wilted and tilapia flakes easily with fork. About 2 min. With a slotted spoon or spatula remove fillets and veggies. Cover with foil.
*Make sauce in the skillet you just cooked in. Off heat, add butter, lemon juice & capers. Swirl until butter melts, season with s & p. Drizzle with sauce and eat up!