Ingredients
- Tilapia fillets: 4 (6-ounce)
- Red bell peppers: 2 large
- Yellow bell pepper: 1 large
- Olive oil: 2 tablespoons
- Garlic cloves: 3 minced
- Onion: 1/2 medium, chopped
- Dried oregano: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Halve and deseed the bell peppers. Place them skin-side up on a baking sheet and roast for 25-30 minutes, or until the skin is blackened and blistered.
- Step 2: While the peppers are roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap for 10 minutes to steam. This makes it easier to peel off the skins. Peel the skins off the peppers and discard them.
- Step 4: Roughly chop the roasted peppers and add them to the skillet with the onion and garlic. Stir in the dried oregano, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld.
- Step 5: Season the tilapia fillets with salt and pepper. Place the fillets on top of the roasted pepper sauce in the skillet. Cover the skillet and cook for 8-10 minutes, or until the tilapia is cooked through and flakes easily with a fork.
Notes
- Store leftover tilapia and pepper sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of water if needed to prevent drying.
- Serve this flavorful tilapia over a bed of couscous or quinoa to soak up the delicious sauce.
- For a richer sauce, add a tablespoon of tomato paste to the peppers while simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American