Tarragon Fish
Active time: 15min Total time: 25 Servings: 4 Recipe from: Real Plans
Why?
High in lean protein
Super simple to make
Boost skin, joint and immune health
Good for brain and energy levels
Reduces inflammation
Ingredients:
905g firm white fish (I love snapper)
10 g fresh tarragon (or fresh ground tarragon)
55 g coconut oil
1 lemon
How to prepare
Divide fish into portions, about 220g per person. Chop tarragon.
Heat oil in a large bottomed non-stick frying pan (if you have a smaller pan and/or larger fillets, you may have to cook them one at a time) over medium to medium-high heat. Note that non-stick pans should never be heated over high heat; follow the directions for your pan for the highest recommended temperature setting.
Coat both sides of your fillets with tarragon. It should stick fairly easily, if not rinse your fish and pat dry with paper towel and try again.
Place fish in pan and cook for 5-6 minutes on the first side, until the edges are turning opaque and you can see some browning when you peak underneath).
Flip and cook for 4-5 minutes on the second side, until fish is opaque throughout and segments flake apart.
The fish is cooked through when a meat thermometer is inserted and reads 62C.
Serve with lemon slices or wedges. Squeeze fresh lemon juice over your fish, to taste, and enjoy!
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