Preheat your oven to 400°F (200°C). Gather your ingredients and line a baking sheet with parchment paper.

Slice the red bell peppers in half, remove stems and seeds, then toss them with olive oil, salt, and pepper. Arrange cut-side down on the baking sheet and roast for about 20 minutes.

Transfer roasted peppers to a blender, add minced garlic and lemon juice, then blend until smooth. Adjust consistency with water or olive oil if needed.

Heat a tablespoon of olive oil in a skillet over medium heat. Cook tilapia fillets for 3-4 minutes on each side until golden brown and flaky.

Pour the roasted pepper sauce over the tilapia in the skillet, reduce heat to low, and simmer for about 1 minute.

Plate the tilapia fillets, drizzle remaining sauce on top, and garnish with freshly chopped parsley or basil.