Indian-Style Spiced Hake Tray Bake With Spinach

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

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Add the chopped ginger to a large bowl with your curry powder, half your natural yoghurt (save the rest for later!) and a drizzle of vegetable oil

Add your fish fillet[s] and give everything a good mix up until the fish is fully coated in the marinade

Cut your potatoes (skins on) into small bite-sized pieces

Peel and chop your red onion[s] into wedges

Crush your garlic with the side of a knife, keeping the skins on

Add the chopped potatoes, red onion wedges and crushed garlic to a tin foil-lined baking tray (or two!) with a generous drizzle of vegetable oil

Sprinkle over your ground turmeric and yellow mustard seeds

Season with a generous pinch of salt and pepper and stir it all together

Cut your lemon[s] into wedges

Squeeze half the lemon wedges over the potatoes and add the squeezed wedges to the tray[s] (save the remaining wedges for garnish)

Put the tray[s] in the oven for an initial 20 min

Wash your spinach, then pat it dry with kitchen paper

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once everything's been cooking for 20 min, remove the tray[s] from the oven and sprinkle the spinach all over, then place the marinated fish fillet[s] on top

Return the tray[s] to the oven for 12-15 min or until the spinach has wilted and the fish is cooked through – this is your Indian-style spiced fish

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

Meanwhile, slice your red chilli[es] finely

Once everything's cooked, remove the Indian-style spiced fish from the tray[s] and stir the wilted spinach through the potatoes and onion wedges