Why This Recipe Works

Tilapia fillets naturally have a thick side and a thin side; separating them allowed us to achieve perfectly cooked portions with a golden-brown crust.

Instructions

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.

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.

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.