Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes until the skins are charred and blistered.

Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap for 10 minutes to steam.

Once cooled, peel the skins off the peppers, remove the seeds, and chop them.

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

Add the chopped roasted peppers, balsamic vinegar, salt, and black pepper to the skillet. Blend with an immersion blender until smooth. Keep warm.

In a separate skillet, heat a little olive oil over medium heat. Season the tilapia fillets with salt and pepper.

Cook the tilapia for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Remove from heat and serve the tilapia topped with the roasted pepper sauce and garnish with fresh basil.