Tip the cardamom pods into a pestle and mortar and crush to open (if you haven't got a pestle and mortar handy, 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. Finely grate the lemon zest. Add the garlic and lemon zest to the cardamom and nutmeg, along with 1 tsp each ground cinnamon, ground cumin and ground coriander. Add 1 tbsp olive oil with a little salt and pepper. Stir to mix.

Lay the hake fillets on a large plate and dollop over half the spice mix. Rub it 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 olive oil. Add the onions and cook for 10 mins, stirring occasionally, till soft and golden. Scoop half the onions out into a bowl and set aside. Fill and boil the kettle.

Stir the remaining spice mix into the onions in the pan and fry for 2-3 mins. Tip the raisins and rice into the pan and stir. Pour in 300ml boiling water and bring back 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 set aside to steam, lid on, for 10 mins.

When the pilaf has nearly finished steaming, pour 1 tbsp olive oil into a frying pan and warm it to a medium-high heat. When the pan is hot, carefully add the hake fillets and fry for 3 mins on each side, till the flesh is opaque and flakes easily when pressed with a fork.

Tip the baby leaf spinach into the rice and fork it through for 1-2 mins till the leaves begin to wilt. Taste the pilaf and add a little more salt or pepper if you think it needs it.

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