Baked tilapia fillets draped in a vibrant coconut sauce built from scratch with achiote paste, roasted bell peppers, tomato, red chili, and fresh cilantro. The sauce is blended smooth, then finished with tender strips of onion and pepper for added texture. Alongside, olive oil mashed potatoes bring a creamy, comforting base, while Mexican corn tossed with sautéed jalapeño, bell pepper, and a bright lemon vinaigrette rounds out the plate. A colourful, satisfying meal that brings real warmth to your week.

Tilapia, yellow potato, corn, red bell pepper, green bell pepper, tomato, red onion, green onion, jalapeño pepper, red chili pepper, tomato paste, annatto paste, coconut milk, olive oil, sunflower oil, lemon juice, cilantro, kosher salt, black pepper.