Oven-baked tilapia fillets draped in a vibrant coconut sauce built from scratch with achiote paste, fresh cilantro, red chili, and lemon juice, then simmered until the peppers and onions turn tender. Alongside, Mediterranean eggplant is slow-cooked with tomato, cumin, paprika, and oregano for a smoky, satisfying side. A cool Greek-style yogurt sauce rounds out the plate with a bright, tangy finish. Every component fits a keto framework without sacrificing bold, layered flavour.

Tilapia, eggplant, tomato, diced tomatoes, green bell peppers, red bell peppers, yellow onion, green onion, coconut milk, plain Greek yogurt, tomato paste, annatto paste, olive oil, sunflower oil, fresh cilantro, fresh parsley, fresh garlic, red chili pepper, paprika, ground cumin, dried oregano, lemon juice, black pepper, kosher salt.

Milk.