Ingredients
Method
Roast the Peppers
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sliced bell peppers with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 20 minutes, until soft and slightly charred.
Make the Sauce
- Transfer the roasted peppers to a blender. Add the minced garlic and fresh lemon juice. Blend until smooth and creamy, scraping down the sides as needed.
Cook the Tilapia
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Pat the tilapia fillets dry and season lightly with salt and pepper. Cook for 3–4 minutes per side, until golden brown and the fish flakes easily with a fork.
Simmer and Serve
- Pour the roasted pepper sauce into the skillet with the tilapia. Reduce the heat to low and let it simmer for 2–3 minutes to meld the flavors.
- Serve the tilapia warm, spooning extra sauce over the top. Garnish with chopped parsley and an extra squeeze of lemon if desired.
Nutrition
Notes
For a dairy-free creaminess, stir in 2 tablespoons of canned coconut milk or cashew cream at the end.
Any white fish like cod or halibut can replace tilapia; adjust cooking time based on thickness.
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a skillet.
To save time, use jarred roasted red peppers (drained) and skip the roasting step.
Make the sauce ahead: blend the peppers, garlic, and lemon juice, then refrigerate for up to 3 days.
Avoid overcooking the fish; it should be opaque and just flaky.
Serve with steamed rice, quinoa, or crusty sourdough bread to soak up the sauce.
