Go Greek Fried Fish With Roasted Veggie Greek Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
983
FAT
109%
CHOL
158%
SOD
73%

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Ingredients for 4 servings

2 green bell pepper, cut into bite-sized chunks

2 red bell pepper, cut into bite-sized chunks

2 red onion, cut into bite-sized chunks

1 pint red cherry tomatoes, your favorite kind

1 cup pitted kalamata olives, roughly chopped

2 tablespoons extra virgin olive oil (EVOO), (eyeball it), plus extra for frying

Salt and ground black pepper

2 cups flour

3 eggs, beaten

2 cups breadcrumbs

Zest of 1 lemon and juice of 1/2, divided

1 tablespoon dried oregano (a palmful)

1 tablespoon seafood seasoning, like “Old Bay”

4 tilapia filets (about 6-8 ounces each)

1 cup thick Greek yogurt

1 clove garlic, finely chopped or grated

1 teaspoon cumin

2 to 3 tablespoons dill relish

1/2 cup crumbled feta cheese

1/4 cup flat-leaf parsley leaves (about a handful), chopped

1 package whole wheat pita, warmed in oven or microwave

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