Sayadieh (Lebanese Fish and Rice)

Finely chop onion and garlic. Finely zest lemon. Rinse and finely chop coriander leaves and stems.

Heat oil in a frypan over medium heat. Add onion and most of the coriander (reserving some to serve) and cook, stirring, for 4–5 minutes or until onion has softened.

Add garlic, lemon zest and ras el hanout and cook, stirring, for 30 seconds or until fragrant.

Add rice and stir to coat in onion. Add 310ml (1¼ cups) water and place fish on top. Bring to the boil, cover, and reduce heat to low. Cook for 20 minutes. Remove from heat and set aside for 5 minutes to steam with the lid on until rice is cooked and fish is tender and cooked through.

Once cooked, remove lid and add spinach leaves. Cover and let spinach wilt for 1 minute. Stir through rice, breaking up fish. Season with 1 teaspoon of salt and a good crack pepper.

Cut lemon into wedges. Divide sayadieh between bowls and spoon over yoghurt. Sprinkle with reserved coriander and serve with lemon wedges.