Preheat your oven to 400°F (200°C). Place whole roasted red peppers on a baking sheet and roast them for about 20 minutes, turning occasionally until the skins are blistered and the peppers are tender. Once ready, remove them from the oven, let them cool slightly, and peel off the skins for a smooth sauce.

Place the peeled roasted red peppers into a blender along with 2 cloves of garlic, 2 tablespoons of lemon juice, and a pinch of salt and pepper. Blend these ingredients on high speed until you achieve a velvety sauce. Adjust seasoning to taste and set aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Pat the tilapia fillets dry with a paper towel. Once the oil shimmers, carefully add each fillet to the pan and sear them for 3-4 minutes on each side until golden brown and opaque.

Pour the prepared roasted pepper sauce over the tilapia fillets. Reduce the heat to low and let everything simmer together for about 2-3 minutes.

Carefully transfer the tilapia with roasted pepper sauce to a serving dish. Garnish with freshly chopped parsley or basil and squeeze some fresh lemon zest on top before serving.