By Daniel Plan Wellness Advisor, Tana Amen


Serves 4


  • 3-4 Tsp vegetable broth for sautéing, or 1 Tbsp coconut oil
  • 3 garlic cloves
  • 1 Tbsp tomato paste
  • 2 ¾ Cup Vegetable broth
  • 2 tsp fresh tarragon, chopped
  • 1 tsp saffron
  • 2 inches sliced orange peel, or large piece orange zest
  • 1 Bay leaf
  • 1 ½ Cup organic stewed or diced tomatoes
  • ½ Cup fennel
  • 1 leek (white only), sliced
  • ½ Cup okra, sliced
  • Real Sea salt and pepper to taste
  • 4 Tilapia fillets
  • 4 lemon wedges


  1.  Heat oil in large skillet over medium heat. Add garlic and sauté for 1 minute.
  2. Add tomato paste. Sautee for one minute. Deglaze skillet with 1 cup vegetable broth.
  3. Add tarragon, saffron, orange zest and bay leaf. Simmer for 15 minutes.
  4. Remove bay leaf and orange zest. Add tomato and vegetable broth. Bring to a boil.
  5. Add leek, fennel and okra. Simmer until vegetables are tender.
  6. Season fish with salt and pepper. Add fish to sauce and gently poach for 3-4 minutes each side.

Serve immediately in shallow dishes. Garnish each dish with one lemon wedge.

Suggestion: This sauce is also excellent served over barley and no fish for those who do not eat animal protein of any kind.