Curried Hake With Rice And Chunky Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and chop half your red onion into 2 wedges per person

Cut your lemon[s] in half

Peel and finely chop (or grate) your garlic

Combine 2/3 of your natural yoghurt (save the rest for later!) with your curry powder, ground paprika, honey and vegetable stock mix in a large bowl

Add the chopped garlic, the juice of half your lemon[s], a drizzle of vegetable oil and a pinch of salt and give everything a good mix up – this is your curry marinade

Chop your hake fillet[s] into bite-sized pieces

Add the chopped hake and red onion wedges to the curry marinade, give everything a good mix up and set aside

Meanwhile, rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return to the pot and keep covered until serving

Transfer the marinated hake and onion to an oven-proof dish with any remaining curry marinade

Put the dish in the oven for 12-15 min or until the fish is cooked through and beginning to brown – this is your curried fish

Tip: Your fish is cooked once it turns opaque and flakes easily

While the hake and rice are cooking, cut your cucumber in half lengthways, then slice finely

Peel and slice the remaining onion finely

Cut your tomato[es] into wedges

Add the tomato wedges, sliced cucumber and sliced onion to a bowl with a drizzle of olive oil and the juice from the remaining lemon

Season with a pinch of salt and a grind of pepper and give everything a good mix up – this is your chunky salad

Add your flaked almonds to a baking tray and put the tray in the oven for 1-2 min or until lightly browned – these are your toasted almonds

Tip: Watch them like a hawk to make sure they don't burn!

Add the toasted almonds to the drained brown rice and give everything a good mix up – this is your almond rice