Preheat your oven to 450°F (230°C). Place the roasted red peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally, until they are charred and blistered.

Once done, transfer the peppers to a bowl, cover with a lid or plastic wrap, and let them steam for about 10 minutes.

While the peppers cool, carefully peel the skins off the roasted peppers and remove the seeds. In a blender, combine the peeled peppers, garlic, and lemon juice. Blend until smooth.

Heat olive oil in a non-stick skillet over medium-high heat. Pat dry the tilapia fillets, season with salt and pepper, and sauté for 3-4 minutes on each side.

Once the tilapia is cooked through, pour the roasted pepper sauce over the fillets in the skillet, reduce heat to low and simmer for 2-3 minutes.

Remove from heat and plate the tilapia. Garnish with fresh parsley or basil and lemon zest.