Dill-Marinated Tilapia
The fish is oven-roasted and topped with grilled lemon for a subtle citrus note, then garnished with pecans and crumbled goat cheese for texture and richness, along with roasted cherry tomatoes. On the side, a velvety blend of spinach, cauliflower, and edamame gets a delicate touch of white truffle oil, while steamed asparagus add brightness and color to this balanced, keto-friendly plate.
Nutritional facts
Protein
53g
Carbs
19g
Calories
560kcal
Fat
32g
Ingredients
Tilapia, Cherry Tomato, Edamame, Cauliflower, Spinach, Asparagus, Lemon, Goat Cheese, Truffle Oil, Pecans, Extra Virgin Olive Oil, Vodka, Black Pepper, Dill, Kosher Salt, Nutmeg, Garlic Powder, Salt, Garlic, Thyme
Contains milk, fish, pecans, soybeans.
Reviews
3.8
Based on 63 reviews
Very good meal.
Sue · 04/11/26
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About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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