• Before starting, preheat the oven to 475˚F.
• To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
• Wash and dry all produce.
• To the boiling water, add orzo. Cook uncovered for 12-14 min, stirring occasionally, until tender.
• Drain and return orzo to the pot, off heat.
• Meanwhile, core, then cut pepper into 1/4-inch pieces.
• To an unlined baking sheet, add peppers, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.

• Roast peppers, in the bottom of the oven for 5-8 min, stirring halfway through, until tender and golden.
• Meanwhile, line another baking sheet with parchment paper, then drizzle with 1 tsp (2 tsp) oil.
• Pat tilapia dry with paper towels.
• On the prepared baking sheet, place tilapia. Season with salt, pepper and half the Dill-Garlic Spice Blend.
• Spread mayo over top. Sprinkle with breadcrumbs, pressing gently to adhere.
• Roast in the middle of the oven for 8-12 min, until tilapia is cooked through and golden.** 

• Meanwhile, cut cucumber into 1/8-inch-thick slices.
• Cut tomato into 1/4-inch pieces.

• To a large bowl, add vinegar, 1/4 tsp sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
• Add tomatoes and cucumber. Toss to coat.
• To the pot with orzo, add peppers, roasted red pepper pesto, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter. Stir to combine. Season with salt and pepper.

• Divide orzo, veggies and tilapia between plates.
• Sprinkle feta over top.

If you've opted for double tilapia, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of tilapia.