Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested. You can also cook the fish for 2 minutes less in the air fryer.

Meanwhile, heat a touch more oil in a non-stick pan and fry the pepper and leeks for 8 mins until softened. Add the flaked almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water (if cooking for 2), the bouillion powder and vinegar, and cook briefly to warm the mixture through.

Add the lemon juice and blitz with a stick blender until it makes a thick, pesto-like sauce.

Wilt the spinach in a large saute pan with a splash of oil or a little butter until just cooked down. This will takw 2 minutes on a medium heat. Season with salt and pepper and serve with the cooked fish and the pepper sauce.