Ingredients
Method
Roast the Peppers
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Toss the sliced bell peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on the prepared sheet.
- Roast for 20 minutes, until the peppers are soft and lightly charred around the edges.
Make the Sauce
- Transfer the roasted peppers to a blender. Add the minced garlic, Meyer lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Blend until completely smooth and creamy.
Cook the Tilapia
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Pat the tilapia fillets dry with paper towels and season lightly with a pinch of salt and pepper.
- Sear the fillets for 3–4 minutes per side, until golden brown and the fish flakes easily with a fork.
Combine and Simmer
- Pour the roasted pepper sauce into the skillet around the tilapia. Let it simmer gently for 2–3 minutes, allowing the flavors to meld.
Serve
- Transfer the tilapia and sauce to serving plates. Garnish generously with chopped fresh parsley and an extra squeeze of lemon. Enjoy warm.
Nutrition
Notes
If you prefer a smoky flavor, roast the peppers under the broiler for 5–7 minutes per side instead. For a dairy-free creamy sauce, stir in a tablespoon of unsweetened almond milk after blending. Leftover sauce keeps in the fridge for up to 3 days and is great on pasta or grilled chicken. To prevent the tilapia from sticking, ensure the skillet is hot before adding the fish. Serve with crusty sourdough bread or over rice to soak up every drop of sauce.