Throughly rinse produce and pat dry. Peel and dice red onion into ½" pieces. Mince garlic cloves. Stem and mince parsley. Roughly chop Kalamata olives and capers. Zest and halve lemon.

Rinse tilapia and pat dry. Cut the tilapia down the center line to make two fillets from each fish. Season with a pinch of salt and pepper and reserve on a towel-lined plate until ready to cook.

Heat 1 tsp. of olive oil in a medium pan over medium heat. Add the tilapia fillets, working in batches if necessary. Brown on first side 4 minutes, flip and brown second side 3-4 more minutes, or until internal temperature reaches 145 degrees. Remove to a plate and keep warm. Wipe out pan and return to heat.

In same pan used to cook fish, add 1 tsp. of fresh olvie oil. Add onions and garlic, cook 2 minutes. Add capers, olives, miso paste, and ½ cup water. Stir to incorporate and cook 3 more minutes. Add 1 cup of tomatoes, half the lemon zest and juice from half lemon, and simmer sauce 5 minutes. Add half of minced parsley, and season with a pinch of salt and pepper. Set aside.

In a mixing bowl, combine arugula with juice from remaining lemon half, 2 tsp. extra virgin olive oil, and a pinch of salt and pepper. Toss salad gently and prepare to plate.

Spoon a pool of the puttanesca sauce on the base of the plate. Cross two tilapia fillets on top. Serve arugula salad on the opposite side. Place one more spoonful of sauce over tilapia, and garnish with remaining parsley and lemon zest.