This is a wonderfully light dish. The lemon can be substituted for orange and it’s brilliant. It makes for a lovely spring or summer meal with a lovely side salad, stir-fried greens or asparagus.
Ingredients
- 2 1/2 lbs of white fish, skin and bones removed for comfort
- 3 Tablespoons fresh lemon juice
- 3 Tablespoons fresh or dried tarragon leaves, I grew, dried and ground my own because it grew like a weed in my herb garden
- ¼ cup coconut oil (refined has no coconut flavor), or avocado oil, more if needed
- dash of salt and pepper
- Optional- ½ cup coconut milk, adds a lovely texture and flavor
- Optional- bake and garnish with a few capers
Variation: Gut-repair friendly
- Substitute orange for the lemon and add ½ tsp of orange zest to sauce
Instructions
1. Preheat oven to 325 degrees, if using a thicker white fish like Halibut increase oven temp to 350.
2. Combine all ingredients except fish in blender or food processor and blend well.
3. Place fish side by side in a glass or ceramic backing dish, ideally with a cover and cover with sauce.
4. Bake for 30-40 minutes or until fish is tender and flaky
Serve on a bed of gently wilted (steamed) spinach or with cauliflower rice or both!
Bon Appetit!