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Preheat the oven to 425 derees F.
In a small mixing bowl combine the oregano, paprika, salt and pepper and mix.
Rub each tilapia filet with 2 tablepsoons olive oil on both sides and then rub with the spice mixture.
In a large cast-iron or other ovenproof skillet heat 1 tablespoons olive oil. Add the tilapia filets to the skillet and brown each side for 1-2 minutes.
Drizzle the half of the lemon over the tilapia and place the slices on each of the fish filets.
Bake the tilapia filets at 425° until fish begins to flake easily with a fork about 10-15 minutes.
TO MAKE THE TAPENADE: In a medium bowl combine the kalamata olives, sun-dried tomatoes, pine nuts, feta cheese and parsley and mix well. Set aside.
TO MAKE THE MEDITERRANEAN CHOPPED SALAD: In a medium bowl combine the cucumber, tomatoes, parsley, feta cheese and green onions, Drizzle with olive oil and a squeeze of lemon juice and stir well. Set aside.
Once the tilapia is done cooking place on a platter and spread the olive tapenade over the tilapia. Serve with lemon wedges and the Mediterranean chopped salad.