Start by rinsing the tilapia fillets under cold water and patting them dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Allow the oil to get hot but not smoking, as this is crucial for achieving that perfect golden crust on the tilapia.
Add the sliced onion to the skillet and sauté for about 2-3 minutes until they begin to soften. Next, add the minced garlic and sliced bell peppers. Cook for another 5 minutes, stirring occasionally, until the peppers are tender and vibrant.
Push the vegetables to one side of the skillet. Carefully place the seasoned tilapia fillets in the skillet, cooking for about 4-5 minutes on one side until golden brown. Flip the fillets gently with a spatula and cook for an additional 4-5 minutes on the other side until the fish is cooked through and flakes easily with a fork.
Once the tilapia is cooked, add the drained diced tomatoes, capers, and minced thyme to the skillet. Drizzle with lemon juice and stir gently to combine all the flavors. Cook for an additional 2 minutes to heat through.
Transfer the tilapia and vegetable mixture to a serving plate. Garnish with fresh herbs if desired, and serve immediately. Enjoy your Pan-Fried Tilapia with a side of rice or a fresh salad for a complete meal!
