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Creamy Tilapia in Roasted Pepper Sauce

Creamy tilapia in roasted pepper sauce pairs tender, pan-cooked fish with a smooth sauce made from roasted red peppers, Parmesan, and cream. The tilapia simmers briefly in the sauce so it stays moist and picks up the peppery flavor.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1 jar (12 oz) roasted red peppers drained
  • 0.5 cup low-sodium chicken broth
  • 1 cloves garlic
  • 0.5 cup heavy cream
  • 0.33 cup Parmesan cheese finely grated
  • 0.5 tsp Italian seasoning
For the tilapia
  • 4 tilapia fillets 5 to 6 ounces each
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil divided

Equipment

  • 1 blender
  • 1 12-inch nonstick skillet

Method
 

Make the sauce
  1. Blend the roasted peppers, chicken broth, garlic, heavy cream, Parmesan, and Italian seasoning until smooth, then set aside.
Cook the tilapia
  1. Pat the fillets dry and season both sides with the salt and black pepper.
  2. Heat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium heat; cook 2 fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second, until opaque and 145°F in the thickest part, then transfer to a plate.
  3. Add the remaining 1 tablespoon olive oil and repeat with the remaining fillets, transferring them to the plate when cooked.
Finish the dish
  1. Pour the pepper sauce into the skillet and simmer over medium-low heat for 3 to 5 minutes, stirring occasionally, until hot and slightly thickened.
  2. Return the tilapia and any plate juices to the skillet and spoon sauce over the fillets; simmer gently for 1 to 2 minutes, until the fish is warmed through.

Notes

Blend the sauce until completely smooth, and cook the tilapia until it reaches 145°F in the thickest part. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a lighter sauce, half-and-half can replace the heavy cream, though the sauce will be thinner.