Ingredients
- Tilapia fillets: 4 (6-ounce)
- Red bell peppers: 2 large
- Yellow bell pepper: 1 large
- Garlic: 3 cloves, minced
- Olive oil: 2 tablespoons
- Dried oregano: 1 teaspoon
- Lemon juice: 1 tablespoon
- Salt and black pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Halve and seed the bell peppers. Place them skin-side up on a baking sheet and roast for 25-30 minutes, or until the skins are blackened and blistered.
- Step 2: Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. This will make it easier to peel the skins.
- Step 3: Peel the skins off the peppers and discard. Roughly chop the roasted peppers and place them in a blender or food processor. Add the minced garlic, olive oil, oregano, and lemon juice. Blend until smooth, adding a little water if needed to reach desired consistency. Season with salt and pepper to taste.
- Step 4: Spread the roasted pepper sauce evenly in a baking dish. Place the tilapia fillets on top of the sauce.
- Step 5: Bake in the preheated oven for 12-15 minutes, or until the tilapia is cooked through and flakes easily with a fork. Serve immediately.
Notes
- Store leftover tilapia and sauce in an airtight container in the refrigerator for up to 2 days.
- For best results, gently reheat the tilapia in the oven at 300°F (150°C) to prevent it from drying out.
- Serve this savory tilapia over a bed of fluffy quinoa or couscous to soak up the flavorful roasted pepper sauce.
- Chef's secret: Roasting the peppers until deeply blackened unlocks their natural sweetness and adds a smoky depth to the sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American