Tender tilapia fillets, oven-baked and draped in a vibrant coconut sauce built from sautéed bell peppers, tomato, achiote, cilantro, and a touch of red chili. The sauce is blended smooth, then finished with crisp strips of pepper and onion for texture. Alongside, fluffy steamed quinoa is tossed in a bright lemon vinaigrette with garlic, while blistered cherry tomatoes, roasted red onion, and briny kalamata olives round out the plate. Every component brings bold, layered flavour to a low carb meal that genuinely satisfies.

Tilapia, cherry tomatoes, tomato, red bell peppers, green bell peppers, red onion, green onion, kalamata olives, tomato paste, annatto paste, coconut milk, olive oil, sunflower oil, quinoa, cilantro, parsley, garlic, lemon juice, dried oregano, kosher salt, black pepper.

Fish.