Ingredients

The following ingredients have 4 Servings
  • 1.1 pounds cod/haddock filet (skinless, boneless, chopped into chunks)
  • ½ cup less 1tbsp red split lentils (rinsed)
  • 2 tablespoons fresh tarragon (leaves only (about 6 twigs), finely chopped, or approx. 1½ tsp dry)
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 tablespoon ginger (finely chopped)
  • 1 small red chilli (finely chopped (use less if you want it less spicy))
  • 1x14.11oz can chopped tomatoes
  • ⅔ cup coconut milk
  • 1½ tablespoons coconut/vegetable oil
  • 1 teaspoon coarse sea salt

Instruction

  • In a large pot heat up the oil, add the garlic, ginger, chilli and onion, and gently cook for 2-3 minutes stirring occasionally.
  • Add the lentils, stir and cook for 2 more minutes.
  • Add the tomatoes, coconut milk, tarragon and salt, stir, cover, bring to the boil, then simmer for 15 minutes, stirring often (don't let the lentils stick to the bottom of the pot).
  • Add the fish, stir carefully, cover and cook for 2 minutes. Turn off the heat and leave to stand, covered, for about 3 more minutes. Serve with rice or quinoa (ensure the fish is cooked through).