Pan-Seared Tilapia with Roasted Cherry Tomatoes, Olives, and Orzo

Instructions

1. 1

   Bring salted water to boil, cook orzo 9–10 minutes until al dente, then drain.

2. 2

   Halve cherry tomatoes; mince garlic; pat tilapia dry and season with salt and pepper.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high and cook tilapia 4–5 minutes per side until opaque; transfer to a plate.

4. 4

   Add remaining oil to the skillet, sauté garlic 30 seconds, add tomatoes and olives, and roast 4 minutes until tomatoes soften; toss in orzo and warm through.

5. 5

   Chop parsley, divide orzo mixture among plates, top with tilapia, squeeze fresh lemon over all, and garnish with parsley.