Ingredients
- 1 Murray cod, 1½-2kg (substitute snapper, salmon or ocean trout)
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- ½ celery heart, finely diced
- 1 cup lentils
- 250ml dry white wine
- 3 x 400g cans peeled tomatoes, drained and mashed
- ½ cup parsley, finely chopped
- ¼ cup fresh tarragon leaves, chopped
- ½ cup mayonnaise
- Salt and pepper
Method
Scale and fillet cod (or get your fishmonger to do it), leaving skin on. Using tweezers, remove any bones and cut each fillet into 3 or 4 pieces, depending on size. Refrigerate until needed. Heat olive oil in braising pan and gently fry onion, garlic and celery for a few minutes until soft. Remove any stones from lentils, then wash and drain well and add to pan. Raise heat and mix for 30 seconds. Add wine and tomatoes and a few pinches of salt. Mix well and reduce heat to simmer until lentils are cooked. Add some water if lentils become too dry. Add parsley and season to taste with salt and pepper. Cool lentils to room temperature. Add tarragon to mayonnaise and mix well. In steamer, place fish pieces skin side down and steam for 8-to-10 minutes on simmering heat. Allow to cool slightly, then remove skin and serve with lentils and mayonnaise.
