Cajun-Style Blackened Fish

Steps

1. Bring a small pot of salted water to the boil. Combine rice, stock, lemon zest (if using) and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. While rice is cooking, pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Season both sides with salt and coat in Cajun spice mix. Set aside.
3. Remove kernels from corn cob and dice courgette 2cm. Add corn and courgette to pot of boiling water and cook for 1-2 minutes, until tender. Drain well.
4. Roughly chop spinach and herbs and dice capsicum 1cm. Place all in a medium bowl. In a small bowl, mix together yoghurt and mango coconut sauce. Season to taste with a little salt and set aside.
5. When rice has about 5 minutes steam time remaining, heat oil in a medium (preferably nonstick) fry-pan on medium-high heat. Cook fish for 1-2 minutes each side (depending on thickness), until just cooked through.
6. Fluff up cooked rice with a fork and set aside half the rice (you only need half for this meal). Add remaining rice to bowl with veggies, along with corn and courgette. Stir through vinegar and lemon juice. Season to taste.
7. TO SERVE spoon veggie-packed rice onto a plate. Top with Cajun-style blackened fish and a dollop of mango yoghurt. Squeeze over a lemon wedge just before eating.