Steps

• 1. Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. In a bowl, combine the Greek yoghurt and curry powder, then season with salt and pepper.
  2. On a separate plate, spread out the chopped almonds. Dip each piece of barramundi into the yoghurt mixture, ensuring it is evenly coated. Then, press one side of each piece into the almonds. Place the fish on the prepared tray, almond-side up, and lightly spray with olive oil. Bake for 10 minutes or until the fish flakes easily with a fork.
  3. Place the spinach leaves in a large heatproof bowl and pour boiling water over them. Let sit for 30 seconds, then drain and refresh under cold running water. Gently squeeze the spinach to remove excess water.
  4. In a non-stick frying pan, heat the olive oil over medium heat. Add the crushed garlic, chopped chilli, and grated ginger, cooking for about 1 minute. Stir in the desiccated coconut and cook for about 3 minutes, or until just toasted. Season with salt and pepper.
  5. Toss the coconut mixture through the prepared spinach. Serve the spinach alongside the almond-crusted barramundi.