Only a few years ago coconut oil was a little known ingredient in this part of the world. It may have been sold in health food shops but that’s only a guess as back then I didn’t really know it existed. Today it is available in every shop and I cook with it several times a week. Whereas some of the other new and trendy (in Europe) foods have little else to offer besides their nutritional benefits coconut oil is not only healthy, it also tastes great and is extremely versatile. And in this recipe it is absolutely necessary.
This is because it goes so very well with tarragon. And both tarragon and coconut oil are superb in fish dishes. So I combined all 3 (my fish of choice is cod) and created a super simple lunch recipe that can be put together in under 15 minutes (I timed it!).
I used frozen rather than fresh fish as we are more likely to have fish in our freezers rather than fridges, so frozen fish is just a more practical everyday healthy option. Plus it’s cheaper than fresh fish. It also thaws and cooks simultaneously in only about 13 minutes. Toss all the ingredients together (there aren’t very many of them) and enjoy!
500 g frozen cod
2 tablespoons coconut oil
3 tablespoons tarragon (leaves only), finely chopped
1 teaspoon turmeric
1/3 teaspoon fine sea salt
2/3 teaspoon cayenne pepper
2 handfuls spinach, chopped
To serve: wraps of your choice and thickly cut cucumber sticks
Place the fish in a pot, cover and cook 10-15 minutes on a low heat (no need to add water, there will be enough water as the fish thaws). Stir half way through cooking to ensure it cooks evenly. Drain off the water and mash the fish up a little with a fork. Set aside.
In a large frying pan heat up the coconut oil, add the turmeric, cayenne pepper and tarragon, stir and turn off the heat. Add the fish and salt and stir thoroughly. Fold in the spinach. Put the mixture into wraps and serve with cucumber sticks.