The key to this dish lies in selecting the right ingredients that balance freshness and depth. I always recommend using the freshest tilapia fillets you can find—firm, white flesh with no fishy smell. For the sauce, roasted red peppers bring a lovely sweetness and smokiness, but you can easily swap in jarred roasted peppers if fresh ones aren’t available. I’ve also played with adding a touch of smoked paprika or fresh herbs, depending on what’s in season or in my pantry.

• 4 tilapia fillets (about 6 ounces each), skinless
• 2 large roasted red bell peppers, peeled and roughly chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup vegetable or chicken broth
• 2 tablespoons sour cream or Greek yogurt (optional for creaminess)
• 1 teaspoon smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil for garnish