Cherry Tomato, Potato & Fish Ragu

A light and gently spiced fish dish which will transport you straight to a beach in Goa! Soft white fish alongside delicately balanced spices… a South Indian favourite!

Recipe Prep Icon Preparation Time

20 mins

Recipe Cooking Icon Cooking Time

20 mins

Recipe Serves Icon Serves

4 people


  • 1 Pot Glorious! Goan Tomato & Lentil Soup (600g)
  • 2 Tablespoons Olive Oil
  • 4 Cod Loin Fillets (or your preferred firm, chunky fish)
  • 150g Cooked, Sliced New Potatoes
  • 2 Onions - thinly sliced
  • 300g Cherry Tomatoes
  • 100g Green Beans
  • To Serve: Basmati Rice & Coriander

Cooking Instructions

  • Step 1
    Heat oven to 200c / fan 180 / gas mark 6.
  • Step 2
    Season the cod loin and drizzle with olive oil.
  • Step 3
    Place on a baking tray and cook in the oven for approx. 12 mins.
  • Step 4
    Heat the oil in a large saucepan over a medium heat, add the onions and cook until soft.
  • Step 5
    Add the soup, green beans and water to make the sauce slightly thinner, bring to the boil and simmer for 5 mins.
  • Step 6
    Add the cooked potatoes and cherry tomatoes to the sauce and season to taste.
  • Step 7
    Serve the sauce into a bowl and place the cooked fish on top.
  • Step 8
    Sprinkle with chopped coriander and serve with basmati rice.