Chef David Chen - Weeknight Dinner Specialist
👨‍🍳 Quick Meal Pro

Recipe by Mitchell

🎓 Home Cook ⏰ Flavor Enthusiast 🍽️ Budget-Friendly Chef

❤️ My Recipe Story

"I'm always looking for ways to make inexpensive fish like tilapia exciting. I love the flavor of roasted red peppers, and blending them with cream created the most luscious sauce that perfectly coats the delicate fish. It instantly became a weeknight staple in my house because it feels fancy but is incredibly easy."

David focuses on creating flavor-packed meals that are friendly on the wallet and quick to get on the table after a long workday.

View All Mitchell's Recipes →
A white bowl filled with creamy roasted red pepper sauce and flaky tilapia fillets garnished with parsley

Working with Tilapia

Tilapia is a mild, thin white fish that cooks very quickly. Poaching it gently in the sauce is the perfect cooking method because it keeps the fish moist and tender while allowing it to absorb the flavors of the roasted peppers and aromatics.

Be careful not to overcook the tilapia, as it can become dry and fall apart easily. It is done as soon as it turns opaque and flakes readily with a fork. Handle the fillets gently when serving to keep them intact.

💡 Professional Tip

Patting the fish thoroughly dry before seasoning is crucial. Excess moisture will water down your sauce and prevent the seasonings from adhering properly to the fillets.

Frequently Asked Questions

Yes, any mild white fish works well here. Cod, haddock, or thin snapper fillets are excellent substitutes. Adjust cooking time slightly based on thickness.

Simply swap the heavy cream for full-fat unsweetened coconut milk. It adds a lovely richness and subtle flavor that pairs beautifully with the roasted peppers.

Yes, you can roast your own fresh red peppers under the broiler until charred, peel them, and remove seeds before blending. Using jarred peppers is just a convenient time-saver.

The creamy sauce is delicious served over steamed rice, pasta, or mashed potatoes to soak up the flavors. For a lighter meal, serve with crusty bread and a green salad.

It has a very mild heat from the optional red pepper flakes. You can omit them entirely for no heat, or add more if you like a spicy kick.

Absolutely. You can add the roasted peppers and broth directly to the skillet with the cooked onions and garlic, then carefully blend right in the pan with an immersion blender before adding cream.

Store leftover fish and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much.

If the heat is too high after adding the cream, the sauce can separate or "break." Ensure you keep the sauce at a gentle simmer and do not let it come to a rapid boil once the dairy is added.

Recipe Troubleshooting Guide

✅

Fish is falling apart

Problem: Fillets break when trying to serve

Solution: The fish was likely overcooked or handled too roughly. Use a wide spatula to carefully lift the fillets out of the sauce.

✅

Bland Sauce

Problem: The flavor isn't popping

Solution: Creamy sauces need adequate salt and acid. Add more salt to taste and a generous squeeze of fresh lemon juice just before serving to brighten it up.

✅

Sauce is too thin

Problem: Sauce is watery and doesn't coat the fish

Prevention: Remove the cooked fish from the pan and let the sauce simmer uncovered for a few extra minutes to reduce and thicken before serving.

✅

Sauce is too thick

Problem: Sauce is pasty

Recovery: Stir in an extra splash of vegetable broth or water a tablespoon at a time until it reaches your desired creamy consistency.

✅

Pepper skins in sauce

Problem: Sauce isn't smooth due to pepper skins

Prevention: Ensure you blend the sauce mixture thoroughly on high speed. If using homemade roasted peppers, make sure they are peeled well.

✅

Flavor Balance

Too Sweet: Add a squeeze of lemon juice or a dash of vinegar to cut sweetness from peppers/cream

Too Salty: Add a splash of unsalted broth or a little more cream

Bland: Increase smoked paprika, garlic, or finish with fresh herbs and lemon

Raw ingredients for creamy tilapia including tilapia fillets, jar of roasted peppers, cream, onion, garlic, and spices on a marble surface

Ingredient Notes

Jarred roasted red peppers are a fantastic pantry staple that adds immense flavor and vibrant color without the work of roasting peppers from scratch. Make sure to drain them well before blending so your sauce isn't watery.

Smoked paprika is essential for this recipe. It provides a lovely smokiness that mimics the flavor of freshly roasted peppers and adds depth to the creamy sauce. Don't substitute with regular sweet paprika if possible.

Essential Ingredient Notes

  • Tilapia Fillets: Choose fillets that are uniform in size for even cooking. Fresh or fully thawed frozen fillets work equally well.
  • Heavy Cream: Heavy cream provides the most luxurious texture. Half-and-half can be used for a lighter version, but the sauce won't be as rich.
  • Fresh Parsley: Don't skip the fresh herb garnish. It adds a necessary burst of freshness and color to balance the rich, orange sauce.
A fork lifting a piece of creamy tilapia covered in roasted pepper sauce from a bowl

Serving Suggestions

This dish is very saucy, making it ideal for serving over a starch that can absorb the flavorful liquid. Steamed white or brown rice, quinoa, or even a bed of creamy polenta are excellent choices.

If you prefer pasta, toss the sauce with linguine or fettuccine and place the fish on top. For a low-carb option, serve it over cauliflower rice or zucchini noodles with a side of steamed green beans or asparagus.

Poaching in Sauce

Cooking the fish directly in the sauce is a gentle method that infuses the fillets with flavor and prevents them from drying out. Keep the heat low to maintain a gentle simmer, not a boil, for the tenderest results.

Creamy Tilapia in Roasted Pepper Sauce

Prep 15 min
Cook 20 min
Serves 4 servings
Level Easy

📋 Ingredients

The Fish & Aromatics

  • 1 jar (12 oz) roasted red peppers
    Drained well
  • 1/2 cup heavy cream
    Or coconut milk for dairy-free
  • 1/2 cup vegetable broth
    Chicken broth also works
  • 1 tsp smoked paprika
    For smoky flavor
  • 1/4 tsp red pepper flakes
    Optional heat

The Roasted Pepper Sauce

  • 4 tilapia fillets
    About 6 oz each
  • 1 small onion
    Diced
  • 3 cloves garlic
    Minced
  • 1 tbsp olive oil
    For sautéing
  • Fresh parsley
    Chopped for garnish

Instructions

  1. Season Fish and Sauté

    Pat tilapia dry and season with salt, pepper, and half the smoked paprika. In a large skillet, heat olive oil over medium heat. Sauté onion until soft (5 min), then add garlic and cook for 1 minute.

  2. Blend Sauce Base

    Transfer cooked onion and garlic to a blender. Add drained roasted red peppers, broth, remaining smoked paprika, and red pepper flakes. Blend until completely smooth.

  3. Finish Sauce and Cook Fish

    Pour the sauce back into the skillet over medium heat and stir in heavy cream. Bring to a simmer. Gently place tilapia fillets in the sauce, cover, reduce heat to low, and poach for 10-12 minutes until fish flakes easily.

  4. Serve

    Remove from heat. Sprinkle generously with chopped fresh parsley. Serve immediately with lemon wedges.

Recipe Notes & Tips

Spice Level

Adjust the red pepper flakes to your liking. Omit them for a kid-friendly version, or increase to 1/2 teaspoon for a spicy kick.

Blender Caution

When blending hot ingredients like the onions and garlic, be careful to vent the blender lid slightly to prevent steam buildup.

Fish Substitutes

This recipe works wonderfully with other mild white fish like cod, halibut, or haddock. Adjust cooking time based on the thickness of your fillets.