- In a small saucepan, soften the shallot in 30 ml (2 tablespoons) of oil. Add the tomatoes and bring to a boil. Simmer gently for 15 to 20 minutes. Add the vinegar and sugar and stir to combine.
- In non-stick skillet, brown the fillets in 30 ml (2 tablespoons) of oil for about 2 minutes per side. Season with salt and pepper. Set aside on a plate.
- In a bowl, combine the arugula with the remaining oil. Season with salt and pepper.
- Serve the fillets on the bed of arugula and top with the tomato sauce.