Start by chopping the onion and mincing the garlic finely. If you’re using fresh peppers, roast and peel them beforehand for a smoky taste. Having everything ready makes the cooking process much easier and faster.

Heat olive oil in a skillet over medium heat and season the tilapia with salt and pepper. Cook each fillet for about 3–4 minutes per side until golden and flaky. Remove the fish from the pan and set it aside carefully.

In the same skillet, sauté the onion until soft and translucent, then add garlic and cook briefly. Blend the roasted peppers with broth until smooth, then pour the mixture into the pan. Stir well and let it simmer for a few minutes.

Pour in the heavy cream and add paprika, salt, and pepper to taste. Let the sauce cook gently until it thickens slightly and becomes creamy. The aroma at this stage is rich and irresistible.

Return the cooked tilapia to the skillet and spoon the sauce over the fillets. Let everything simmer together for a couple of minutes so the fish absorbs the flavors. Garnish with fresh parsley before serving.