Oven-baked tilapia fillets draped in a vibrant coconut sauce built from scratch with annatto paste, red chili, cilantro, and fresh tomato, all simmered in coconut milk until smooth and finished with tender julienned bell peppers and onion. Alongside, Mediterranean eggplant is slow-cooked with cubed tomato, roasted garlic, and a warm blend of cumin, paprika, and oregano. Sautéed snow peas and brown mushrooms round out the plate with a clean, earthy bite. A bold, layered low carb meal that delivers on flavour without compromise.

Tilapia, brown mushrooms, eggplant, green bell peppers, red bell peppers, tomato, diced tomatoes, onion, green onion, snow peas, garlic, annatto paste, tomato paste, coconut milk, olive oil, sunflower oil, lemon juice, cilantro, parsley, paprika, cumin, oregano, black pepper, salt.