Tilapia in Roasted Pepper Sauce

Get ready for a show-stopping weeknight dinner—Tilapia in Roasted Pepper Sauce is absolutely irresistible! Imagine perfectly pan-seared tilapia fillets swaddled in a creamy, savory sauce bursting with the bold flavors of fire-roasted red peppers, garlic, and a hint of paprika. The fish stays flaky and delicate, while the silky sauce adds smoky-sweet depth with every bite.

What makes this recipe a must-try? It’s incredibly easy to make (under an hour!), gluten-free, and guaranteed to impress your family or guests. If you crave vibrant Mediterranean flavors but don’t want hours in the kitchen, this one-pan wonder delivers elegance and comfort with zero fuss.

This dish was inspired by a cozy bistro in Barcelona—one bite transports us straight back! It’s perfect for a quick weeknight family favorite or your next casual dinner party.

Why You'll Love This Recipe

• Easy and Quick: On the table in under an hour using simple steps and one skillet.
• Incredibly Flavorful: Roasted red peppers and garlic create a sauce that’s smoky, sweet, and tangy.
• Healthy and Light: High in protein, naturally gluten-free, and lower in carbs.
• Versatile and Crowd-Pleasing: Delicate white fish and creamy sauce make it perfect for family dinners or entertaining.

Key Ingredients for Tilapia in Roasted Pepper Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Tilapia Fillets

Tilapia is the star here, offering a mild, buttery flavor that lets the roasted pepper sauce shine. Look for fresh or frozen fillets—both work great, but thaw thoroughly if frozen. Any firm white fish (like cod or snapper) can substitute if needed, but expect subtle changes in flavor and texture.

Roasted Red Peppers

These bring a sweet smokiness and gorgeous color to the sauce. Jarred roasted red peppers are a huge time-saver, but you can roast your own if you love extra char flavor. Swap in jarred piquillo peppers or even use yellow bell peppers for a twist.

Garlic

A generous amount of garlic infuses every spoonful with classic Mediterranean warmth. Freshly minced is best, but jarred minced garlic works in a pinch. For a milder taste, cut back on cloves or try shallots for a slightly sweeter profile.

Heavy Cream

Cream creates that ultra-luxurious, velvety texture in the sauce. Feel free to use half-and-half or full-fat coconut milk for a lighter, dairy-free version—just know the result will be less rich but still delicious.

Smoked Paprika

This adds an earthy, smoky depth that sets the sauce apart. If you don’t have it, regular paprika or a pinch of cayenne will add warmth, though you’ll lose a bit of smokiness.

Instructions for Tilapia in Roasted Pepper Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Fish

Pat the tilapia fillets dry with paper towels, then season both sides with salt, black pepper, and smoked paprika. Set aside while you prepare the sauce ingredients.

Sear the Tilapia

Heat the olive oil in a large skillet over medium-high. Once hot, add the seasoned tilapia fillets. Sear for 3–4 minutes per side, or until golden and just cooked through. Transfer to a plate and tent loosely with foil to keep warm.

Make the Roasted Pepper Sauce

Lower the heat to medium. In the same skillet, add the chopped roasted peppers and minced garlic. Sauté for about 1–2 minutes until fragrant.

Add the oregano and pour in the chicken broth, scraping up any golden bits from the pan. Simmer for 3 minutes.

Transfer the pepper mixture to a blender or use an immersion blender to puree until smooth and creamy.

Finish the Sauce

Return the pureed sauce to the pan over low heat. Stir in the heavy cream and lemon juice. Simmer gently for 2–3 minutes, letting the flavors meld and the sauce thicken slightly. Taste and adjust seasoning as needed.

Combine and Serve

Nestle the seared tilapia fillets back into the sauce. Spoon some sauce over the top and heat for 1–2 minutes, just until everything is warmed through. Sprinkle with fresh parsley and a squeeze of lemon before serving.

Recipe Variations

Swap the Fish

No tilapia on hand? This recipe works beautifully with cod, sole, or snapper. Even skinless salmon is delicious with the smoky pepper sauce—just adjust searing time for thicker fillets.

Make It Dairy-Free

Replace the heavy cream with full-fat coconut milk or a creamy plant-based alternative. The sauce will still become luxuriously smooth, with a subtle coconut twist.

Add a Veggie Boost

Toss in a couple of big handfuls of baby spinach or kale to wilt into the sauce right before returning the fish. Chopped artichoke hearts or sautéed zucchini are also tasty additions.

Amp Up the Spice

Like a little heat? Add a pinch of red pepper flakes or a diced jalapeño to the peppers and garlic when sautéing for extra zing. Smoked hot paprika also works wonders.

Gluten-Free & Low-Carb Sides

The sauce itself is naturally gluten-free. Serve over cauliflower rice or zucchini noodles for a low-carb meal, or over cooked quinoa for an extra protein boost.

Serving Suggestions

Serve Tilapia in Roasted Pepper Sauce over fluffy white rice, creamy mashed potatoes, or buttery pasta—they’re all perfect for soaking up that luscious sauce. For lighter fare, try it with cauliflower rice or a crisp green salad on the side. Garnish generously with chopped fresh parsley and a squeeze of lemon for a burst of color and freshness.

Storage and Reheating

Store any leftover tilapia and sauce in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently on the stovetop over low heat until warmed through, adding a splash of broth or cream if the sauce thickens too much. Freezing is not recommended, as creamy sauces may separate and fish texture can change, but leftovers can be enjoyed cold flaked into salads.

Frequently Asked Questions About Tilapia in Roasted Pepper Sauce (FAQ)

Q: Can I use another type of fish instead of tilapia?
A: Absolutely! Any lean, firm white fish such as cod, haddock, or snapper will work well. Adjust the cook time as needed for thicker or thinner fillets.

Q: Is this recipe gluten-free?
A: Yes, Tilapia in Roasted Pepper Sauce is naturally gluten-free. Just double-check that your chicken broth and seasonings are certified gluten-free if you have sensitivities.

Q: Can I make the roasted pepper sauce in advance?
A: You sure can! Prepare and blend the sauce up to 2 days ahead, then store in the fridge. Just reheat and finish with cream and lemon juice before adding the fish.

Q: What can I use instead of heavy cream?
A: For a lighter or dairy-free version, use half-and-half, evaporated milk, or a creamy plant-based milk like full-fat coconut milk.

This Tilapia in Roasted Pepper Sauce is proof that weeknight dinners can be both fast and packed with flavor! I can't wait for you to taste how vibrant and comforting this dish is. Give it a try, and if you love it as much as we do, please leave a comment and rating below—your feedback means so much!