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Preheat your oven to 400°F (200°C) to achieve a charred exterior on the peppers.
Slice red bell peppers into strips and toss with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for about 20 minutes until tender and charred.
Remove roasted peppers and let cool. Blend them with garlic and lemon juice until smooth.
In a skillet, heat olive oil over medium heat. Season tilapia with salt and pepper, then cook for 3-4 minutes on each side until golden and flaky.
Pour the roasted pepper sauce over the cooked tilapia, simmer for 1-2 minutes, then serve artfully.