Ingredients
Scale
One of the things I love most about this recipe is how it uses everyday ingredients to create something truly special. Here’s what you’ll need:
- 4 tilapia fillets
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 roasted red bell peppers, chopped
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
If you’re short on time, jarred roasted peppers work just as well as homemade. And if you’re looking for a lighter version, you can substitute half-and-half for the heavy cream. The smoked paprika adds a warm depth to the sauce, reminiscent of the smoky flavors from the seafood boils of my youth.
Instructions
Cooking this dish is a breeze, and it’s those little successes in the kitchen that make me love cooking even more. Here’s how you can make it:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, being careful not to let it burn.
- Stir in the roasted red bell peppers and let them cook for 2-3 minutes to meld the flavors.
- Pour in the heavy cream and add the smoked paprika. Stir well and let the sauce simmer for about 5 minutes until it thickens slightly.
- Season the tilapia fillets with salt and pepper. Nestle them into the sauce, making sure they’re well coated.
- Cover the skillet, reduce the heat to low, and let the fish cook for 8-10 minutes, or until the tilapia is cooked through and flakes easily with a fork.
- Once done, garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of freshness.
Cooking times can vary, so trust your instincts. If you peek into the skillet and see the fish has turned opaque and flaky, you’ve done it right!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
