Monday: Coconut-crusted fish with saag aloo
1kg potatoes, peeled and cut into 3cm chunks
70g wholewheat couscous
2 tbsp vegetable oil, plus extra for greasing
2 tbsp medium curry powder, plus 1 tsp
20g desiccated coconut
520g pack frozen white fish fillets
15g fresh coriander, chopped
3 garlic cloves, crushed
750g frozen spinach
1 reduced-salt vegetable stock cube, made up to 250ml
1 lemon, juiced
1. Boil the potatoes for 10 mins until tender. Drain and set aside to steam-dry in a colander. Preheat the oven to gas 5, 190°C, fan 170°C.
2. Meanwhile, mix the couscous in a heatproof bowl with ½ tbsp oil, 1 tsp curry powder and the desiccated coconut. Pour over 100ml boiling water, cover and set aside for 5 mins.
3. Put the fish fillets on a lightly greased nonstick baking sheet. Fluff up the couscous with a fork, stir in half the coriander, then spread the mix on the fish. Bake for 20 mins until the fish is cooked through, then heat the grill to high. Grill for 3-4 mins until the couscous is crisp.
4. Meanwhile, heat the remaining oil in a large, lidded, nonstick pan over a medium heat. Fry the garlic and remaining curry powder for 1 min. Add the potatoes and fry for 2-3 mins until well coated; add the spinach and stock. Cover; steam for 5-10 mins until the spinach is defrosted. Remove the lid, stir well and cook for another 2-3 mins to thicken the sauce. Stir in the lemon juice. Serve alongside the coconut- crusted fish, scattered with the remaining coriander.