Oven-baked tilapia fillets served in a vibrant coconut sauce built from scratch with achiote paste, fresh tomato, red chili, and cilantro, then simmered with julienned bell peppers and onions until tender. The Lebanese wild rice pairs toasted vermicelli with a blend of brown, parboiled, and red rice, finished with fresh parsley. Alongside, steamed corn is tossed with sautéed jalapeño and bell peppers in a bright lemon vinaigrette. A colourful, satisfying plate that fits right into an active routine.

Tilapia, long grain white rice, tomato, corn, red bell peppers, green bell peppers, tomato paste, vermicelli pasta, red onion, green onion, jalapeño pepper, red chili pepper, cilantro, annatto paste, coconut milk, olive oil, sunflower oil, lemon juice, black pepper, salt.

Fish, wheat.