120g Hoki Fillet
185g pre boiled potatoes thickly sliced
4 spring onions sliced
20g grated ginger
1 tsp crushed garlic
1 tsp garam masala
Handful of baby spinach
1 tsp olive oil
Salt and cracked black pepper
Pinch of paprika
Add the olive oil to a fry pan on medium heat
Throw in the spring onions, ginger and garlic and cook for a few minutes.
Add in the chopped potatoes and fry until crisp.
Place the hoki fillets onto a lined tray and season with salt and pepper. Place under the grill and cook through 5 to 8 minutes.
Add the spinach to the potato fry pan and shake through to wilt.
Plate up the potatoes and spinach, add the hoki on top and sprinkle with a little paprika.