Pat the tilapia fillets thoroughly with clean paper towels. Removing excess moisture helps the fish sear perfectly instead of steaming in the hot pan.

Sprinkle both sides of the fish with salt, black pepper, and smoked paprika. Rub the spices gently into the flesh so every bite tastes amazing.

Place the drained roasted red peppers, garlic, oregano, and salt into your blender. Blend on high speed until the mixture is completely smooth and creamy.

Heat one tablespoon of olive oil in your skillet over medium-high heat. Add the fillets carefully and cook for three to four minutes per side until flaky.

Transfer the cooked tilapia gently onto a clean plate. Cover the plate loosely with foil to keep the fish warm while you make the sauce.

Pour the blended pepper mixture into the same skillet over medium heat. Stir well to pick up all the tasty brown bits left by the fish.

Stir the heavy cream and fresh lemon juice into the warm pepper sauce. Let it simmer gently for two minutes until it thickens up beautifully.

Place the warm tilapia fillets back into the skillet with the sauce. Spoon the rich sauce over the fish, top with parsley, and serve immediately.