• Dilute the stock in 200ml boiling water (double for 4p).
• Trim the carrot, then quarter lengthways (no need to peel). Chop into ½ cm chunks. 
• Halve, peel and chop the onion into small pieces.
• Chop the sweet potato into 2cm chunks (no need to peel).
• Quarter the lemon.

• Place a large pan over medium heat (no oil).
• Dry-fry the almonds until toasted, 3-4 mins. Remove from the pan and set aside. Remove pan from heat.
• Place a pot over medium-high heat with a drizzle of oil.
• Fry the onion until softened, stirring occasionally, 4-5 mins. Add the carrot and sweet potato. Season with salt and pepper.
• Pour in the stock and cook, covered, over medium heat until fork tender, 15-20 mins. Stir occasionally to prevent sticking.

• Meanwhile, add 2 tbsp flour (double for 4p) to a plate or bowl. 
• Pat the hake dry with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw fish. 
• Dip the hake in the flour to coat evenly on all sides. 
• Shake off excess flour, season with salt and pepper and set aside.

• Once the carrot and sweet potatoes are cooked, remove the pot from the heat.
• Add a drizzle of oil, the paprika and a pinch of salt and pepper.
• Blend to a pureed texture.

TIP: Add a splash of water to achieve a smoother consistency.

• Return your pan to medium-high heat with a drizzle of oil.
• Once hot, fry the fish on one side until golden, 2-3 mins. Turn and cook for 2-3 mins on the other side.
• Once cooked, transfer the hake from the pan and cover to keep warm. IMPORTANT: Fish is cooked when opaque in the middle.
• Return the pan to medium-low heat (without oil).
• Add the spinach along with a splash of water. Season with salt and pepper. Cook until wilted, 2-3 mins.

• Dish up the carrot puree, placing the fish and wilted spinach on top.
• Serve lemon wedges on the side for squeezing over. 
• Garnish with toasted almonds and a final sprinkling of pepper.