Seafood has amazing recipes. I usually don’t enjoy baked fish, as I feel baking tends to make the fish dry but this recipe for baked fish is just outstanding. This recipe doesn’t require any mayonnaise, or cheese, or any kind of flour or bread crumbs. All you need is butter, lemon, garlic, a few spices, and salt. This Fish by itself is also Keto friendly. I paired the fish with baby potatoes, asparagus, and mushrooms. I also cooked the Fish and shrimp with bell pepper and jalapenos. But the choice of vegetables is always a personal choice. You can always substitute the vegetables you like. This dish is super simple, low carb, gluten-free, and amazingly delicious.
What kind of Tilapia is good?
If you have a store that sells fresh and clan fish, there can be nothing better. That kind of seafood is the best in quality. But mostly, the fish that I buy, especially Tilapia is frozen which is good too. There is always a possibility that any fish you buy has been frozen at some point in order to keep it fresh for transport.
Frozen fish sometimes are better than the Fish that appear fresh but you don’t see them live. Frozen fish is said to be freezer right after the catch, therefore feel absolutely sure to use the fish that is frozen since it is just as good to use as a live fish, and in most cases better than fish from the counter.
Tilapia is generally best and healthy if it’s wild-caught which is the case with most seafood. Farm-raised fish is also considered very healthy. Tilapia is a great source of protein. Though if you are buying farm-raised fish, make sure you check the reputation of the farm and the kind of feed they use for their fish.
I used Shrimp for some extra flavor which I feel goes fabulously with Tilapia. Baked or grilled veggies are a great source of fiber and fill you up too. This dish is great for kids too. The dish is filling, healthy, and low in carbs. Enjoy!!!
Malaysian and Thai cuisines have always been favorites in our home, though finding halal options can sometimes be a challenge. It was actually Mr. Parveez who first introduced me to both. What I appreciate most about these cuisines is how familiar their flavors feel. There is a comforting connection between Indian food and many Southeast Asian dishes, where similar ingredients create layers of warmth and depth. Thai cuisine, for instance, often relies on ingredients such as peanuts, red chilies, and coconut milk or coconut cream, producing a beautiful balance of spice, sweetness, and richness—flavors that feel both comforting and intriguingly different at the same time.
Since we only consume seafood, we often miss out on experiencing certain dishes from various cuisines. Preparing them at home, therefore, becomes our way of exploring those flavors—and in many ways, it turns out to be a blessing in disguise. Not only does it allow us to experiment and learn new cooking styles, but it also offers a healthier approach to enjoying these dishes. Cooking at home means choosing fresh ingredients, controlling exactly what goes into the food, and serving it immediately. That freshness not only enhances the flavor but also adds genuine nutritional value, making every bite feel lighter, brighter, and more satisfying.
This particular curry is wonderfully simple to prepare. For convenience, I used a store-bought Thai red curry paste. Since it was my first time attempting this dish, I wanted to stay close to the authentic flavor profile rather than risk altering the balance of spices too much. For the vegetables, I included bell peppers, onions, scallions, and garlic, though the choice is quite flexible. Baby corn, snap peas, or other vegetables can easily be added. That is one of the joys of Thai curries—their versatility allows each cook to create a slightly different combination of flavors and textures with every preparation
Serve it with some boiled Rice and enjoy it warm.
