Seared Tilapia over Lemony Rice

🥘 Ingredients

• Greek vinaigrette
  3 oz
• dried oregano
  1 tsp
• garlic powder
  2 tsp
• green bell pepper
  2 unit
• green olives
  2 unit
• lemon
  2 unit
• olive oil
• pepper
• salt
• scallions
  4 unit
• tilapia
  22 oz
• tomato
  2 unit
• white rice
  1.5 c

🍳 Cookware

• small pot
• large pan
• large bowl

1. 

   1

   In a small pot , combine white rice , 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 5.

   white rice: 1.5 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Core, deseed, and dice green bell pepper into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens. Dice tomato into ¼-inch pieces. Roughly chop green olives . Quarter lemon .

   green bell pepper: 2 unit, scallions: 4 unit, tomato: 2 unit, green olives: 2 unit, lemon: 2 unit
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring occasionally, until lightly browned and tender, 3-4 minutes. Season with salt and pepper . Turn off heat; transfer to a large bowl . Wipe out pan.

   olive oil, salt, pepper
4. 

   4

   While veggies cook, pat tilapia dry with paper towels. Season with half the dried oregano (all for 4 servings), salt , and pepper . Once veggies are done, heat a large drizzle of olive oil in same pan over medium-high heat. Add tilapia and cook until opaque and cooked through, 2-3 minutes per side.

   tilapia: 22 oz, dried oregano: 1 tsp, salt, pepper, olive oil
5. 

   5

   Fluff rice with a fork. Transfer rice to bowl with bell pepper mixture. Add tomato, olives, scallion greens, garlic powder , Greek vinaigrette , and a squeeze of lemon juice; stir to combine. Taste and season with salt and pepper .

   garlic powder: 2 tsp, Greek vinaigrette: 3 oz, salt, pepper
6. 

   6

   Divide rice between plates and top with tilapia. Serve with remaining lemon wedges on the side. **Fish is fully cooked when internal temperature reaches 145°.**