Red Mullet on Arugula with Tomato Vinaigrette
Rinse and spin dry arugula. Peel and halve onions, cut into strips. Rinse and chop tomatoes.
Heat butter in a pan and saute onions until soft. Remove from pan and set aside. Cook fish in the same pan until golden brown on both sides, season with salt and pepper and drizzle with lemon juice and set aside. Combine tomatoes, herbs and onions and toss in the pan. Season to taste.
Arrange arugula on plates, top with fish and spread tomato mixture on top. Drizzle with pesto and sprinkle with capers. Serve.