Smoky pollock with spinach

Instructions

1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper.
2. In a shallow bowl, mix together half the lemon zest and juice, 1 teaspoon of the smoked paprika, the crushed garlic clove, and the chilli and parsley. Season well, then add the fish to the bowl and turn gently to coat.
3. Put the fish on the prepared baking tray and roast for 25-30 minutes until cooked through.
4. Meanwhile, set a pan over a medium heat and mist with cooking spray. Fry the onion, chorizo, red pepper and sliced garlic cloves, then cook for 5 minutes until starting to soften. Add the tomato, remaining smoked paprika and 150ml boiling water from the kettle. Bring to a simmer and cook for 5 minutes.
5. Add the spinach and cook for 5-8 minutes until wilted. Season to taste and stir through the remaining lemon zest and juice.
6. Divide the vegetables between plates, top with the baked fish and serve.