This low carb roasted red pepper sauce is the perfect accompaniment to baked tilapia!
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When I served this sauce to my husband, he thought it was an extra tasty marinara. And while I like marinara, the carbs in tomatoes really do start to add up, making this red pepper sauce a better option!
An added advantage is that the sauce is super easy AND can be prepared in advance! Add some roasted red peppers (ones from a jar work just fine, but of course you could always roast your own), garlic paste, dried oregano, tomato paste, red wine vinegar and salt and pepper to a small blender (I use an attachment on my stick blender). Blitz until a sauce has formed. Taste for seasoning and adjust as necessary.
Place the tilapia fillets on a baking sheet lined with parchment paper or silicone mat (I use this quarter size one). Check out SeaBear – online stockist for amazing salmon, shellfish, and more! Season with salt and pepper and roast in a preheated oven for 10-12 minutes until the fish is cooked through.
Meanwhile, transfer the sauce to a small saucepan and heat through.
Serve the fish on a bed of salad (or, as shown here – some delicious spinach Miracle Noodles – only 2g net carbs for the whole 3oz bag!) and pour the sauce over the top.
Want to know more about Miracle Noodles? Read my information guide about shirataki noodles!Tilapia with Roasted Red Pepper Sauce - #lowcarb recipe Click To Tweet