Harissa, Sesame and Pistachio-Crusted Fish with Coconut Pilaf

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Heat a drizzle of oil in a medium pot on low-medium heat. Add butter, shallot, salt and coconut spice mix. Cook for 3-5 minutes, stirring occasionally, until soft.
2. When shallot has softened, 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 to lowest heat to cook for 15 minutes. Turn off heat and leave pilav to steam, still covered, for a further 10 minutes.
3. Slice courgette 0.5cm on an angle. Pat fish dry 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.
4. Evenly spread fish with harissa paste and drizzle with a little honey. Evenly sprinkle over pistachio crust mix and gently pat down to adhere. Drizzle entire tray with a little olive oil.
5. 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 pilaf has finished steaming, fluff up grains with a fork and gently fold through spinach.
6. To serve, divide coconut pilaf between plates and top with harissa, sesame and pistachio-crusted fish and vegetables.