Savor Tilapia in Roasted Pepper Sauce

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Ingredients

4 tilapia fillets

2 large red bell peppers

2 large yellow bell peppers

3 cloves garlic, minced

1 small onion, diced

1 cup vegetable broth

2 tbsp olive oil

1 tsp smoked paprika

1 tsp dried oregano

Salt and pepper to taste

Fresh basil or parsley for garnish (optional)

Instructions

Roast the Peppers: Preheat your oven to 425°F (220°C). Cut the bell peppers in half, remove the seeds, and place them skin-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the preheated oven for about 25-30 minutes until the skins are blistered and charred.

Prepare the Sauce: Once roasted, remove the peppers from the oven and place them in a bowl; cover tightly with plastic wrap for about 10 minutes to steam. This will make peeling the skins easier. After steaming, peel off the skins and roughly chop the peppers.

Cook the Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Blend the Sauce: Add the roasted peppers, vegetable broth, smoked paprika, dried oregano, salt, and pepper to the skillet. Use an immersion blender to puree the mixture until smooth. If you don’t have one, carefully transfer the mixture to a regular blender and blend until smooth. Return the sauce to the skillet.

Cook the Tilapia: Season the tilapia fillets with salt and pepper on both sides. Create a space in the sauce and add the tilapia fillets to the skillet. Spoon some sauce over them and let simmer gently for about 5-6 minutes or until the fish is cooked through and flakes easily with a fork.

Serve: Spoon extra sauce over the tilapia fillets and garnish with fresh basil or parsley if desired. Serve hot with sides of your choice, such as rice, quinoa, or a fresh salad.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 4