Seared tilapia with olive vinaigrette and warm chickpea salad

We like mild, buttery Castelvetrano olives here. If you use a more robust type, reduce the amount to ½ cup.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sprinkle tilapia all over with 1 teaspoon salt and let sit for 15 minutes. Combine bell pepper, onion, 1 tablespoon vinegar, ½ teaspoon pepper, and 2 teaspoons salt in large bowl. Heat chickpeas and ¼ cup oil in 12-inch nonstick skillet over medium heat until warmed through, about 3 minutes, coarsely mashing about one‑quarter of them. Stir chickpeas into vegetable mixture.

Step 2

Pat tilapia dry with paper towels. Cut each fillet along seam running down middle to create 1 thick half and 1 thin half. Heat 2 tablespoons oil in now-empty skillet over high heat until just smoking. Add thick fillets to skillet. Cook until golden brown on both sides and registering 130 to 135 degrees, 2 to 3 minutes per side. Transfer to plate. Add thin fillets to skillet and cook until golden brown, about 1 minute per side. Transfer to plate.

Step 3

Combine oregano and remaining ½ teaspoon salt, 1 tablespoon vinegar, and ¼ teaspoon pepper in bowl. Slowly whisk in remaining 2 tablespoons oil until emulsified. Stir in olives. Serve.