Mediterranean Tilapia with Lemony Rice and Olives

This Mediterranean-inspired dish brings together flaky, oregano-spiced tilapia and a bright, herbed rice pilaf. The rice is tossed with sautéed bell pepper, juicy tomato, scallions, briny green olives and a tangy Greek vinaigrette, then finished with a squeeze of fresh lemon. Every bite is a balance of savory, citrusy and briny flavors.

Best of all, this elegant meal comes together in just 20 minutes, making it perfect for a quick weeknight dinner that feels special. The tilapia cooks quickly in a hot pan, while the rice simmers to fluffy perfection. Serve with extra lemon wedges for a bright finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView 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

10 ounce SalmonView 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 a different fish?

Yes, you can substitute tilapia with any mild white fish like cod, halibut or even salmon. Adjust cooking time as needed.

What can I use instead of Greek vinaigrette?

A simple mix of olive oil, lemon juice and dried oregano can replace the vinaigrette. Use about 2 tablespoons olive oil and 1 tablespoon lemon juice.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your vinaigrette is gluten-free (most are).