Preparation time 20 minutes (plus marinating time), cooking time 50 minutes.

1) Blend or process ¼ cup of the coriander with cumin, turmeric, garlic, chilli, peanut oil and a quarter of the onion until smooth.

2) Cut fish into 2cm pieces. Combine fish with coriander micture in medium bowl. Cover, refrigerate 3 hours or overnight.

3) Boil, steam or microwave potato until tender, drain. Toss hot potato with 1 tablespoon of the olive oil, cumin seeds, remaining onion and salt. Place in  single layer in large baking dish. Bake, uncovered, in moderate oven about 40 minutes or until potato is browned and crisp, place in large bowl. Add spinach, toss gently to combine with potato.

4) Meanwhile, thread fish onto eight skewers. Cook fish in batches, on heated oiled barbecue until browned and cooked through. Combine remaining coriander, remaining olive oil, juice and vinegar in screw-top jar, shake well.

5) Place potato mixture on serving plates, top fish and dressing.

 

Serves 4. per serving 21g fat, 1920kj.

Tip: If using bamboo skewers, soak in water for at least 1 hour before using to avoid scorching.