Smoky Fish Paella

Steps

1. Preheat oven to 220°C. Heat oil in a large, oven-proof fry-pan on medium-high heat. Add onion to pan with a pinch of salt. Cook for 2-3 minutes, stirring often, until onion begins to soften. Add capsicum, lentils, garlic, tomatoes, 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. Stir occasionally.
2. While lentils cook, cut cauliflower into large florets, grate into a bowl and finely dice any small bits that are hard to grate. Pat fish dry, remove any remaining scales or bones and slice widthways 3-4cm. Set both aside.
3. After 10 minutes, add cauliflower, peas, salt and chilli (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 and scatter over sliced almonds. Bake in the oven for 5-7 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 medium bowl with vinegar. Toss to combine and season to taste.
5. Once fish is cooked, remove from oven. Season and scatter over coriander.
6. TO SERVE divide smoky fish paella between plates and top with courgette ribbons. Squeeze over lemon wedges.