Lemon Pepper Fish with Rice and Smoked Tomato Aioli

Steps

1. Prep & cook rice. Heat a drizzle of oil in a pot on medium heat. Cook cauliflower for 2 minutes. Add garlic, corn, first measure of lemon pepper spices, a pinch of salt and rice to pot and cook for about 1 minute. Add stock 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 fish. Pat fish dry and remove any remaining bones. Cut into 6cm pieces and toss with remaining lemon pepper spices and a drizzle of oil. Season.
3. Cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 2-3 minutes, each side, or until just cooked through.
4. To finish. Fold spinach through rice and season to taste. Set half the rice aside (this is leftover).
5. Serve rice topped with fish and a dollop of smoked tomato aioli.