Indian fish with baked vegies and creamed spinach

Enough for 4-6 serves

Ingredients

1 tsp smoked paprika

1 tbsp garam masala

3 tsp ground cumin

1 tbsp fresh ginger

2-3 garlic cloves, peeled

Juice from 1 lemon

½-1 tsp salt

Optional red chilli

Method

Blend up.

Take 1/3 of the tandoori mix and toss through 2 small broccolis and ½ a cauliflower-cut into florets. Drizzle over some oil and ½ cup of water. Bake at 180 c for 30 minutes.

Pour over the rest of your tandoori mix over 4 fillets of fish I have used snapper. Coat well. In a large pan put in some butter and some olive oil or coconut oil. Panfry 2-3 minutes each side, the thicker the fillet the longer it will take to cook. Be careful not to overcook! Take out your fish when cooked and put on a plate. In the same pan (don’t wash the pan) put in a bunch of washed spinach and ½ cup of cream. Simmer until the spinach has wilted and the cream has reduced. Season with salt if needed. Serve your fish on top of your creamed spinach and serve with the baked vegies. You could also serve with rice and raita if you wanted.