Smoky Fish Paella

Steps

1. Preheat oven to 220°C.Heat a small, oven-proof fry-pan on mediumhigh heat. Spray oil into pan, add onion and a pinch of salt. Cook for 2-3 minutes, stirring often, until onion begins to soften. Add capsicum, lentils, garlic, tomato, tomato paste and smoky paella mix and cook for about 1 minute, until fragrant. Stir through stock, water and lemon zest. Cook for about 10 minutes, until lentils have swollen, stirring occasionally.
2. While lentils cook, cut cauliflower into large florets, then grate into a bowl and finely dice any small bits that are hard to grate until you have about 1½ cups worth. Pat fish dry, remove any remaining scales or bones and slice widthways 3-4cm. Set both aside.
3. After 10 minutes, add cauliflower, peas, a pinch of salt and chilli/cayenne (if using) to pan and fold through. Reduce heat to medium and cook for 2-3 minutes, until cauliflower is starting to soften. Season fish, arrange on top of paella in a single layer then scatter over sliced almonds. Bake in oven for about 5 minutes, until fish is just cooked through and almonds are lightly golden.
4. While fish is baking, peel courgette into long, thin ribbons. When you reach the core, very thinly slice core and add to a small bowl with spinach and vinegar. Toss to combine and season to taste.
5. Once fish is cooked, remove from oven. Season with salt and pepper and scatter over parsley.
6. TO SERVE spoon smoky fish paella onto a plate and serve courgette salad on the side. Squeeze over lemon wedges.