INGREDIENTS

• Sunflower oil, for frying

For the rice:

• 1 large red onion, thinly sliced
• 250g Dunnes Stores brown rice
• 50g spinach

For the hake:

• 1 tbsp Dunnes Stores smoked paprika
• 1 tsp Dunnes Stores cayenne pepper
• 1 tsp Dunnes Stores garlic salt
• 25g butter
• 4 x 200g hake fillets

For the salsa:

• 1 large, ripe mango, diced
• Zest and juice of 1 lime
• Small handful coriander, chopped

For the dressing:

• 150ml natural Greek yogurt
• Zest and juice of 1 lime
• 2 spring onions, finely chopped
• Small handful coriander, chopped

For the dressing:

• Wild rocket
• 1 lemon, cut into wedges
• Salt and freshly ground black pepper

METHOD

1. Heat a little oil in a pan and fry the onion for 6-8 minutes until soft and golden.
2. Meanwhile, mix the smoked paprika, cayenne and garlic salt together on a large plate and season with pepper. Press the top sides of the hake fillets into the mix to evenly coat. Set aside.
3. Bring 500ml of water to the boil in a kettle. Add the rice to the fried onions. Pour the boiled water over, add salt, pop a lid on and simmer according to pack instructions.
4. Stir all of the mango salsa ingredients together, season and set aside. Stir all of the dressing ingredients together, season and set aside.
5. Heat the butter and a tablespoon of oil in a large frying pan over a medium to high heat. Fry the hake fillets, top side down first for 3 minutes until richly golden. Turnover and fry for a further 3 minutes until cooked through.
6. Meanwhile, pop the spinach on top of the rice for the remaining few minutes of cooking time. Remove from the heat and stir the wilted spinach through.
7. Spoon the rice onto serving plates. Sit the hake on top. Dollop a generous spoonful of salsa on top. Spoon the yoghurt dressing over. Pile some rocket to the side and serve with a wedge of lemon.