Preheat the oven to 425º F (220º C).

Slice red peppers into thin long strips and cut the red potatoes into 1-inch cubes. In a large mixing bowl toss potatoes and peppers with half the extra virgin olive oil, half the dried basil, and half the salt. Spread the veggies out onto a large greased sheet pan and roast for 15 minutes.

While the veggies are roasting, prepare the tilapia filets. Lay them out and pat them dry. Pour the last half of the olive oil and lemon juice over the filets and let both sides soak it up. Sprinkle top sides with remaining salt, basil, garlic powder, and parmesan cheese.

Take the red peppers and potatoes out of the oven and push them to the outer edges of the pan leaving enough room for the tilapia. Lay the tilapia filets side by side in the middle of the pan and bake for another 12 minutes or until fish is done.