Pat the tilapia fillets dry with paper towels. Season both sides of each fillet with salt and freshly ground black pepper.

Heat a large skillet over medium-high heat. Add the 1/4 cup olive oil and heat until the oil is shimmering.

Working in batches if needed so the fillets fit in a single layer, add the fillets to the skillet. Cook without moving until the underside is crispy and golden brown, about 2 to 3 minutes.

Carefully flip each fillet and continue cooking until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (about 2 to 4 minutes more, depending on thickness). Transfer the cooked fillets to a platter and tent loosely with foil to keep warm.

To the same skillet (do not wash out), add the sliced onion and the minced garlic. Sauté, stirring, for about 1 minute.

Add the sliced bell peppers to the skillet and continue to sauté until the peppers are softened, about 1 to 2 minutes.

Stir in the drained candiced tomatoes, the drained and rinsed capers, and the minced fresh thyme (or dried thyme). Cook, stirring, until the mixture is heated through, about 1 to 2 minutes.

Stir in the 2 tablespoons lemon juice and season the sauce with additional salt and freshly ground black pepper to taste.

Return the tilapia fillets to the skillet. Spoon the sauce over the fillets to coat them, warming the fish for about 30 seconds to 1 minute (do not overcook). Serve immediately.