Description
A flavorful tilapia dish cooked in a light, zesty roasted pepper sauce, perfect for busy weeknights.
Ingredients
- 4 fillets of tilapia (or substitute cod/haddock)
- 2 large red bell peppers
- 2 tablespoons olive oil (or avocado oil)
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 2 tablespoons lemon juice (or lime juice for a twist)
- 1 teaspoon red pepper flakes
- 1/4 cup fresh herbs (basil or parsley)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the bell peppers into strips and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper to taste, and toss to combine.
- Roast the peppers for about 20-25 minutes or until they become tender and slightly charred.
- While the peppers roast, season the tilapia fillets with salt, pepper, and red pepper flakes.
- Heat the remaining olive oil in a large skillet over medium-high heat. Sauté the minced garlic until fragrant, about 1 minute.
- Add the seasoned tilapia fillets to the skillet and cook for about 3-4 minutes on each side until the fish flakes easily with a fork.
- Once the peppers are done roasting, blend them into a smooth sauce using a food processor or blender. Add lemon juice and fresh herbs, then season to taste.
- Serve the tilapia topped with the roasted pepper sauce.
Notes
For a heartier meal, serve over quinoa or rice. Store leftovers in an airtight container and consume within two days.