Pan-Seared Tilapia Fillets with Smoky Roasted Red Pepper Garlic Sauce
Ingredients:
4 tilapia fillets
2 large red bell peppers
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
1/2 cup vegetable broth
2 tablespoons tomato paste
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste
Directions:
Preheat the oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until the skins are blistered and slightly charred.
Remove peppers from the oven, place them in a bowl, and cover for 10 minutes. Peel off the skins, remove seeds, and roughly chop the flesh.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the roasted peppers, tomato paste, smoked paprika, and vegetable broth. Simmer for 5 minutes.
Blend the mixture using an immersion blender (or transfer carefully to a blender) until smooth to create the roasted pepper sauce. Season with salt and pepper.
Pat the tilapia fillets dry and season both sides with salt and black pepper.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Cook the tilapia fillets for 3–4 minutes per side until golden and flaky.
Pour the roasted pepper sauce over the fish in the skillet and simmer gently for 2 minutes so the flavors combine.
Finish with lemon juice and sprinkle with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 310 kcal | Servings: 4 servings