Oven-baked tilapia fillets draped in a vibrant coconut sauce built from sautéed bell peppers, tomato, annatto paste, red chili, and coconut milk, all blended smooth and finished with tender strips of pepper and onion. Lemon vinaigrette quinoa brings a bright, citrusy base, while half-moon carrots tossed with fresh cilantro and lemon add colour and crunch. Every component is seasoned deliberately, from the garlic in the quinoa to the chili heat in the sauce. A flavour-forward plate that fits right into your week.

Tilapia, carrots, tomato, red bell peppers, green bell peppers, red chili pepper, green onion, quinoa, tomato paste, annatto paste, cilantro, parsley, garlic, lemon juice, coconut milk, olive oil, sunflower oil, kosher salt, black pepper.

Fish.