Coconut Tandoori Fish with Rice and Lemon Yoghurt

Steps

1. Preheat oven to 220°C. Bring a kettle to the boil. Bring a pot of salted water to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep yoghurt. In a bowl, combine yoghurt, lemon zest and juice. Season to taste.
3. Prep fish. Pat fish dry and remove any scales or bones. Lay in a single layer on a lined oven tray and season. Evenly spread tandoori mayonnaise over each fillet then sprinkle over almonds and coconut mixture.
4. Cook fish. While rice steams, bake fish in oven for about 6 minutes (depending on thickness), until fish is just cooked through and coconut and almonds are golden (check often to avoid burning).
5. To finish. When rice has finished steaming, gently fold through baby spinach. Season to taste. Prep cucumber and lemon.
6. Serve rice topped with fish and lemon yoghurt. Serve cucumber and a lemon wedge on the side.