Lemon Tilapia with Greek Rice Salad
1 c. jasmine rice
½ c. feta cheese
3 T. olive oil
2 T. red wine vinegar
1 t. honey
1 c. grape tomatoes, sliced in half
1/2 c. kalamata olives, sliced in half
One cucumber, peeled, seeded and diced
1 T. dried oregano
1 T. dried chives or one handful chopped fresh chives
Salt and pepper
4 tilapia filets, thawed and patted dry
10 sprigs fresh thyme
8 slices of lemon from one lemon
Cook the jasmine rice in 2 c. water with 1 t. salt. When done (per package instructions – usually 12-15 minutes), pour out onto cookie sheet and spread it out to cool, about 20 minutes.
Heat oven to 425.
Meanwhile, combine ½ the feta, olive oil, vinegar and honey in a small bowl.
In a large mixing bowl, combine the tomatoes, olives, cucumber, the leaves from 2 sprigs thyme, oregano, chives, and remaining feta. Add rice and dress everything with the dressing. Stir to coat…let sit while you cook the fish.
Place each fish filet on a square of foil, season with salt and pepper, top each with 2 lemon slices and 2 sprigs thyme.Fold up each end of the foil to enclose the filet and place on a baking sheet. Bake in oven for 10-12 minutes, or until done.
Serve by placing a mound of the rice salad in the middle of the plate. Unwrap the fish (be careful of the steam), and use a spatula to place the fish on top of the salad. You may wish to remove the thyme sprigs, but leave the lemon slices on for garnish.