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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and orzo, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain in a colander.

  • ½ tsp salt
  • 5 oz orzo pasta

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 yellow bell pepper
  • 1 pint grape tomatoes
  • ½ small pkg fresh basil

• STEP 3

  Preheat a skillet over medium-high heat.

• STEP 4

  While the skillet heats up, pat the tilapia dry with paper towels. Season both sides with salt and pepper.

  • ¾ lb tilapia fillet
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 5

  Once the skillet is hot, add butter and swirl to coat the bottom. Add the tilapia and cook, flipping once, until fish is crispy and easily flakes with a fork, about 6 minutes. Remove to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

  • 2 tsp butter, unsalted

• STEP 6

  While the fish is cooking, trim, seed, and slice bell pepper lengthwise into thin strips. Place in a small bowl.

• STEP 7

  Roughly chop olives. Add to the bowl with the bell pepper.

  • ¼ cup Kalamata olives, pitted

• STEP 8

  Return skillet to medium-high heat, add more butter, and swirl to coat the bottom. Add bell pepper, olives, tomatoes, and spices to the skillet. Cook, stirring occasionally, until the veggies soften, 3-4 minutes.

  • 1 tbsp butter, unsalted
  • ½ tsp oregano, dried
  • ¼ tsp garlic powder
  • ¼ tsp crushed red pepper

• STEP 9

  Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

• STEP 10

  When the veggies are soft, add half of the basil and vinegar to the skillet. Stir to combine and remove from heat. (Reserve remaining basil for serving.)

  • 1 tbsp balsamic vinegar

• STEP 11

  To serve, divide orzo and tilapia between plates or bowls. Top with veggies, feta, and reserved basil. Enjoy!

  • ½ (4 oz) pkg crumbled feta cheese