Preheat your oven to 400°F (200°C). Slice the red bell peppers into quarters and toss them with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for about 20 minutes.

Once the roasted peppers have cooled for a few minutes, transfer them to a blender. Add minced garlic and lemon juice. Blend until smooth and glossy, about 30 seconds.

In a large skillet, heat olive oil over medium heat. Place the tilapia fillets in the skillet. Cook for 3-4 minutes on each side until golden brown.

Pour the roasted pepper sauce over the tilapia fillets in the skillet. Gently spoon the sauce over the fish and let it simmer for about 1 minute.

Transfer the tilapia onto plates. Garnish with freshly chopped parsley or basil and serve immediately with a squeeze of lemon.