Arabic Spiced Fish with Lentil Rice and Grilled Tomatoes

Preheat the oven to 180C.

Bring a saucepan of salted water to the boil.

Peel and finely chop the onion.

Finely chop the mint and parsley. Reserve a small amount to garnish.

Season the fish with salt and pepper.

Place the fish spices and cayenne in a shallow dish. Dredge the fish through the spices until thoroughly coated.

Drizzle the fish in oil.

Place the cherry tomatoes on a baking tray, drizzle with oil and place in the oven to roast.

Add the rice to the saucepan and allow to cook until tender (around 11mins).

Heat a frying pan over medium-high heat.

Add the fish and fry on both sides until browned (1min on each side).

Transfer the fish to the baking tray alongside the tomatoes and return to the oven to bake until firm (10mins).

In a saucepan, add the remaining olive oil over high heat.

Add the onion and sautee until translucent.

Add the lentils and cumin. Season with salt and pepper.

Drain the rice.

Add the rice to the lentils and onions and stir through.

Stir the finely chopped mint and parsley through the rice and set aside.

Distribute the rice among serving plates.

Remove the tomatoes and fish from the oven and distribute among serving plates.

Garnish with the reserved herbs and serve.