Preheat the oven to 450°F (230°C). Place red bell peppers on a baking sheet and roast for 20-25 minutes until the skins are charred and blistered.

Remove from the oven, cover with foil, and let them steam for 10 minutes. Peel off the skins, remove seeds, and chop.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add the roasted peppers, balsamic vinegar, salt, and black pepper. Blend until smooth using a blender or immersion blender.

Stir in chopped basil and adjust seasoning if necessary.

In the same skillet, add a little more olive oil and heat over medium-high heat. Season tilapia fillets with salt and pepper.

Cook the fillets for 3-4 minutes on each side until golden brown and cooked through.

Plate the tilapia fillets and generously spoon the roasted pepper sauce over the top. Garnish with additional basil if desired.