• Boil the kettle.
• Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes.
• Drain and set aside.

• Meanwhile, thinly slice carrot into rounds. Slice lemon into wedges.
• Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes.
• Remove smooth dory fillets from packaging and pat dry with paper towel.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Season fish on both sides with salt and pepper.
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.
TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Return frying pan to medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower, add to pan with carrot and cook, until softened and browned, 4-5 minutes.
• Add chermoula spice blend and tomato paste and cook until fragrant, 1 minute.
• Add coconut milk, chicken-style stock powder and the water, stirring, until slightly thickened, 2-3 minutes.
• Remove pan from heat and stir through baby spinach leaves and cooked fish until wilted and combined, 1 minute. Add a generous squeeze of lemon juice and season to taste.

• Divide rapid rice between bowls. Top with spiced fish fillet and cauliflower coconut curry.
• Tear over coriander and serve with any remaining lemon wedges. Enjoy!