Baked tilapia fillets served in a vibrant coconut sauce built from scratch with bell peppers, tomato, achiote paste, red chili, cilantro, and creamy coconut milk, all blended smooth and finished with tender strips of pepper and onion. Alongside, Lebanese wild rice combines brown, parboiled, and red rice with toasted vermicelli and fresh parsley for a nutty, textured side. Oven-roasted spicy sweet potato rounds out the plate with a gentle kick. A colourful, satisfying meal that fits right into your week.

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