1. Preheat your oven to 400°F. Place the red and yellow bell peppers on a baking sheet and drizzle with a tablespoon of olive oil. Roast in the oven for 20-25 minutes, until the skin is charred and blistered.
2. While the peppers are roasting, season the tilapia fillets with salt and black pepper. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
3. Add the tilapia to the skillet and cook for 3-4 minutes per side, until the fish is golden and flakes easily with a fork. Remove from the skillet and set aside.
4. Once the peppers are roasted, place them in a bowl and cover with a lid or plastic wrap. Let them steam for 10 minutes, then peel off the skins and remove the seeds.
5. In the same skillet, add the minced garlic and diced onion. Sauté for 2-3 minutes until the onion is translucent.
6. Add the roasted peppers, smoked paprika, and a pinch of salt to the skillet. Stir well to combine.
7. Transfer the mixture to a blender or use an immersion blender to purée until smooth. Return the sauce to the skillet, stir in the heavy cream, and let it simmer for 5 minutes.
8. Stir in the lemon juice, then return the tilapia to the skillet, spooning the sauce over the fish. Cook for another 2 minutes to heat through.
9. Garnish with fresh cilantro before serving.

This step-by-step process transforms simple ingredients into a dish that feels special. Much like my abuela’s kitchen, where every meal was an experience, this recipe is designed to bring joy to your table.