Tip the cardamom pods into a pestle and mortar and crush to open (no pestle and mortar? See our tip). Discard the papery husks and grind the seeds. Grate in a quarter of the nutmeg. Peel and crush or finely grate the garlic cloves. Finely grate the lemon zest. Add the garlic and lemon zest to the cardamom and nutmeg, along with 1 tsp each ground ginger, ground cumin and ground coriander. Drizzle in 1 tbsp oil with a pinch of salt and pepper. Stir to combine.

Lay the hake fillets on a large plate and dollop over half the spice mix. Rub into each fillet, then set aside to marinate while you prepare the pilaf.

Peel the onions and thinly slice them. Set a medium pan on a medium heat and add 1 tbsp oil. Slide in the onions and cook for 10 mins, stirring occasionally, till soft and golden. Scoop half the onions out of the pan and pop in a bowl. Set aside.

Stir the remaining spice mix into the onions in the pan and fry for a further 2-3 mins. Add the raisins and rice to the pan and stir. Pour in 300ml boiling water and bring to the boil. Pop a lid on the pan and reduce to a gentle simmer. Cook for 8 mins, then remove the pan from the heat and allow to steam in the pan, lid on, for a further 10 mins.

When the rice has nearly finished steaming, pour 1 tbsp oil into a frying pan and warm to a mediumhigh heat. When the pan is hot, carefully add the hake fillets and fry for 3 mins. Turn the fillets over and fry for another 3 mins, till the flesh is opaque and flakes easily when pressed with a fork.

Tip the spinach into the rice and stir for 1-2 mins till the leaves begin to wilt. Taste the rice pilaf and add a little more salt and pepper if needed.

Divide the rice between a couple of warm plates and top with the hake and reserved fried onions. Serve with wedges of zested lemon on the side.