Slice the bell peppers, sweet peppers, onion, scotch bonnet, garlic, and ginger with a knife.
Mix the chopped ingredients with the fish stock cube, mixed herbs, smoked paprika, curry powder, and sea salt.
Puree everything together in a blender with sunflower oil.
Fry the mixture in coconut oil in a frying pan for ten minutes.
Remove the fish scales and clean the tilapia.
Use a knife to score it on both sides.
Marinate the fish with the sauce.
Cover the fish with cling film.
Let it marinate for at least one hour or overnight.
Grease the oven rack and preheat the oven to 250°C.
Baste the fish with the leftover sauce.
Cook it in the oven for ten minutes on each side.
In a pan, cook the mixed bell peppers in the sauce for three minutes.
Pour the bell pepper garnish on the tilapia.
Finally, you can now serve the Grilled Tilapia!