Follow our lead and well have you plating up this vibrant Middle Eastern spiced fish in half an hour.
- Preheat oven to 220C. Peel potatoes. Cut into 2cm pieces. Heat 2 tablespoons oil in a large, ovenproof frying pan over high heat. Add potatoes and cook, without stirring, for 1 minute. Turn over and cook, without stirring, for a further 2 minutes or until starting to brown.
- Drain beans, rinse, then stir into potatoes. Season with salt. Transfer pan to oven and roast for 10 minutes or until potatoes are tender.
- Meanwhile, halve chillies, remove seeds, then roughly chop with white part of onions. Place in a food processor. Thinly slice green part of onions and reserve. Crush garlic into processor, then add 2 tablespoons oil, spices, 2 tablespoons water and coriander leaves and stems. Discard roots. Process to a paste.
- Place fish, skin-side down, on a chopping board and scatter with dukkah. Using your hands, press dukkah firmly into flesh. Heat remaining 2 tablespoons oil in a large frying pan over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn over and cook a further minute, then rest in pan for 2 minutes; the residual heat will finish cooking the fish.
- Squeeze juice from 1 lemon over potato mixture. Add coriander paste, reserved onions and spinach, then toss to combine.
- Cut remaining lemon into wedges. Divide salad among plates. Top with fish and serve with lemon.
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