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4 Sea Cuisine® Lemon Pepper Tilapia fillets
1 cup (8 oz.) orzo pasta
2 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
3 tbsp. olive oil
1 yellow bell pepper, chopped
1/2 pint cherry tomatoes, halved
1/2 small seedless cucumber, coarsely chopped
1/3 cup pitted Kalamata olives, coarsely chopped
2 cups baby spinach, coarsely chopped
1/2 cup crumbled feta cheese
Preheat oven to 375°F. Bake Lemon Pepper Tilapia according to package directions. Cook orzo in large saucepot of boiling water according to package directions. Rinse orzo under cold water and drain well.
Grate lemon rind over large bowl. Juice lemon and add to bowl (you should have 3 tablespoons). Add oregano, salt, and pepper. Gradually whisk in olive oil until blended.
Add bell pepper, tomatoes, cucumber, Kalamata olives, spinach, and cooked orzo. Toss together until combined. Place in serving bowl and top with feta.
Tip: If you don't get enough juice from the lemon, substitute an equal amount of white wine vinegar.