Harissa, Sesame and Pistachio Crusted Fish with Coconut Pilav

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper
2. Heat a drizzle of oil in a medium pot on low-medium heat. Add butter, shallot, salt, coconut spice mix and cinnamon quill and star anise. Cook for 3-5 minutes, stirring occasionally, until soft.
3. Once shallot is soft, add rice and water. Increase heat to high and bring to the boil. As soon as it boils cover with a tight-fitting lid and reduce heat to lowest heat to cook for 15 minutes. Turn off heat and leave pilav to steam, still covered, for a further 10 minutes.
4. Slice courgette 0.5cm on an angle. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and lay on prepared tray, along with courgette and cherry tomatoes. Season all with salt and pepper.
5. Evenly spread fish with harissa paste and drizzle with a little honey. Evenly sprinkle with pistachio crust mix and gently pat down to adhere. Drizzle entire tray with a little olive oil.
6. When rice has 10 minutes steam time remaining, bake fish and vegetables for 7-9 minutes, until crust is golden and fish is just cooked through. While fish is baking, roughly chop spinach. When pilav has finished steaming, fluff up grains with a fork and gently fold through spinach.
7. Remove cinnamon quill, star anise and cardomom pods from rice before eating. Divide coconut pilav between plates and top with harissa, sesame and pistachio crusted fish, courgette and tomatoes.