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