This aromatic Spicy Fish Wraps with Tarragon recipe is a quick and healthy lunch idea – it’s low in fat, dairy free and easy to make.
SPICY FISH WRAPS WITH TARRAGON
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 and perhaps international supermarkets but that’s only a guess. Back then I didn’t really know much about it and was not remotely interested in using it in my cooking.
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 it works really well in this recipe.
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 took less than 15 minutes to put together (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!
RELATED POST: Lentil Tarragon Fish Stew
You may also like these other healthy, delicious Easy Meal Recipe ideas (fish and not only!).
Check out all my Fish Recipe ideas.
If you make this recipe please come back and let me know how it turned out (in the comments section below). Your feedback is very important to me, thanks!
I am bringing my Spicy Fish Wraps with Tarragon to This Is How We Roll Link Party.
- 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 saucepan, cover and cook 10-15 minutes over 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.