Tandoori-Crusted Fish with Jewelled Rice and Lemon Yoghurt

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Combine rice, water, salt and cranberries in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Pat fish dry and remove any remaining scales or bones. Lay in a single layer on prepared tray and season. Combine tandoori paste and mayonnaise together in a small bowl. Mix coconut and almonds together in another small bowl.
3. Evenly spread mayo mixture over each fillet, then sprinkle over almond mixture. In a small bowl, combine yoghurt, lemon juice and zest and honey. Season and set aside. Finely chop spinach; dice tomato 1cm; cut cucumber into batons, 7 x 1cm. Set all aside.
4. When rice is steaming, bake fish for about 6 minutes (depending on thickness), until just cooked through and coconut and almonds are golden (check coconut often to avoid burning).
5. When rice has finished steaming, fluff up grains with a fork and gently fold through spinach and tomato. Season and set aside.
6. To serve, spoon jewelled rice onto plates and top with tandoori-crusted fish. Drizzle over lemon yoghurt and serve cucumber on the side.