Seared Cod over Lemony Rice
with Green Olives, Bell Pepper & Tomato
- Eggs
- Milk
- Fish
For this Mediterranean-inspired dish, flaky oregano-spiced tilapia is set atop fluffy rice tossed with lemon, bell pepper, scallions, tomato, briny green olives, and a Greek-style vinaigrette. With a final squeeze of fresh lemon juice, this elegant, flavorful meal is on the table in a quick 20 minutes.
Ingredients
1 unit
Green Bell Pepper
1 unit
Lemon
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
10 ounce
Icelandic Cod
(Contains: Fish)
1 unit
Tomato
½ teaspoon
Dried Oregano
2 unit
Scallions
1 teaspoon
Garlic Powder
¾ cup
White Rice
1 unit
Green Olives
Nutrition Values
Cooking Steps
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, 15-20 minutes.
Keep covered off heat until ready to use.
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.
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.
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.
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.
Divide rice between plates and top with tilapia. Serve with remaining lemon wedges on the side.
