In a skillet, warm the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Stir in the chopped roasted red peppers and chicken broth, bringing the mixture to a gentle simmer for around 5 minutes.

Sprinkle in the salt, black pepper, and lemon juice, stirring to incorporate all the flavors.

Gently place the tilapia fillets into the skillet and spoon some of the sauce over them. Cover with a lid.

Let the fish cook for about 8-10 minutes, or until it flakes easily with a fork.

Carefully plate the tilapia topped with the roasted pepper sauce and sprinkle with fresh parsley.