Mediterranean Seared Tilapia with Lemon Rice and Olives

This Mediterranean-inspired dish brings together flaky, oregano-spiced tilapia and fluffy rice tossed with lemon, bell pepper, scallions, tomato and briny green olives. A Greek-style vinaigrette ties everything together, while a final squeeze of fresh lemon juice brightens every bite.

Ready in just 20 minutes, this elegant yet simple meal is perfect for busy weeknights when you crave something flavorful and satisfying. Serve it straight from the pan for a dinner that feels special without the fuss.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ 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.
2. While rice cooks, wash and dry produce. Core, deseed and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Roughly chop olives. Quarter lemon.
3. Heat a large drizzle of oil in a large, preferably nonstick, 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 bell pepper to a large bowl. Wipe out pan.
4. While veggies cook, pat tilapia dry with paper towels. Season with half the oregano (all for 4 servings), salt and pepper. Once veggies are done, heat a large drizzle of oil in same pan over medium-high heat. Add tilapia and cook until opaque and cooked through, 2-3 minutes per side.
5. Fluff rice with a fork. Transfer rice to bowl with bell pepper mixture. Add tomato, olives, scallion greens, garlic powder, vinaigrette and a squeeze of lemon juice; stir to combine. Taste and season with salt and pepper.
6. Divide rice between plates and top with tilapia. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, any firm white fish like cod or halibut works well. Adjust cooking time as needed.

Can I make this dish ahead?

The rice mixture can be prepared a day in advance and reheated. Cook the fish fresh for best texture.

What can I substitute for Greek vinaigrette?

A simple mix of olive oil, lemon juice and dried oregano makes a good substitute.