Halve and then finely chop 2 onions.

Heat 1tsp ghee in a medium saucepan over medium-high heat.

Add the onion and cook for 3-5 minutes or until softened.

Add cup rice and mix well.

Add 11/2 cups chicken stock and bring to the boil.

Cover and turn heat down to medium-low.

Cook for 10-15 minutes or until the rice is cooked and the liquid is absorbed.

In a small mixing bowl, mix 1tbs flour, 1tbs cumin, 1tbs ground coriander and salt and pepper to taste.

Sprinkle over the fish and use your hands to rub it into the fish until it is evenly coated.

Add the baby spinach to a large non-stick frying pan and heat over medium until it is completely wilted (3-5 mins).

Meanwhile, in a small mixing bowl combine 1/2cup Greek yogurt with 1/4cup low fat mayonnaise.

Grate in the rind of ½ a lemon.

Mix well.

Take the spinach out of the pan and set aside covered (to keep warm).

Put the pan back on the heat and increase the heat to medium-high.

Add 1tsp ghee.

Cook the fish for 3 minutes on each side or until it is fully cooked.

Meanwhile, set the table and make a huge side salad using the extra veggies you bought.

Serve the fish over the rice with a good dollop of the lemon mayo over the top and the spinach and side salad next to it.