Heat the oven to 400.

Spread the potatoes on a baking sheet with the water. Cover tightly with foil and bake for 45 minutes.

Meanwhile, chop up the cauliflower and onion. Then toss them with a third of the olive oil and third of the spices including the cumin, coriander, smoked paprika and salt.

When the potatoes are done, remove from the oven, carefully remove the foil. (It will steam up and singe you quick!) With the back of a fork or a potato smasher, gently press the potatoes until they are about half as thick. Season the smashed potatoes with a third of the olive oil and a third of the spices.

Top the potatoes with the cauliflower & onions. Place back in the oven (without the foil) and roast for another 30-40 minutes.

Meanwhile, chop or tear the fish into approximately 2 inch pieces. Toss lightly with the remaining olive oil and spices. When the veggies seem cooked through, taste them and add more spices if necessary. Then sprinkle the fish across the top and roast for another 8-10 minutes until the fish is cooked through.

Grate the lime zest across the top, along with a generous squirt of lime. Cut up the remaining lime to serve alongside.

Stuff the fish and veggies inside a tortilla with a handful of the arugula or other baby greens. Drizzle with yogurt or a squirt of lime juice. Wrap up and bite into the goodness.

Leftover Tip
Double the potatoes to make extra for leftovers. Simply pull them out and store them before adding the cauliflower and other vegetables. They will be slightly undercooked, which is great for the next time you cook them up for another meal. Breakfast potatoes, anyone?