Oven-baked tilapia fillets served in a vibrant coconut sauce built from sautéed bell peppers, tomato, annatto paste, red chili, and fresh cilantro, all simmered in coconut milk until smooth and finished with tender strips of pepper and onion. Alongside, fluffy quinoa is tossed in a bright lemon vinaigrette with sautéed garlic, and half-moon carrots are roasted until just tender, then seasoned with cilantro and lemon. Every component brings bold, layered flavour to a plate that fits right into a lean muscle routine.

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

Fish.