Baked Lemon Herb Tilapia

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.

Rinse 1 cup of brown rice under cold water. In a medium pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Pat the 8 oz tilapia fillet dry with paper towels and place it on the prepared baking sheet.

In a small bowl, mix together 1 tbsp olive oil, juice from half the lemon (about 1 tbsp), 1 tbsp chopped fresh parsley, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.

Brush the herb mixture evenly over both sides of the tilapia fillet.

Slice the remaining half of the lemon and place 2-3 thin slices on top of the fish.

Bake the tilapia in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

While the fish is baking, steam 2 cups of broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp.

Toss the steamed broccoli with 1 tsp butter and season with a pinch of salt and pepper.

Serve the baked tilapia with the brown rice and broccoli on the side.