For the fish goujons, whisk together the milk and lemon juice and soak the fish for a minimum of 10 minutes. In a separate bowl mix together the flour, spices, oregano, salt and pepper. Dredge the fish pieces in the spiced flour mixture and place onto a plate. Heat the vegetable oil in a deep pan and fry the fish strips till golden and crunchy. Allow to sit on kitchen paper.

For the frittata, squeeze and drain the defrost spinach to remove excess water. Chop then place in a mixing bowl with the leek, garlic, chili, fresh mint leaves and chopped potatoes. Break in the eggs and mix together well. Finally, add in the cheese, season with pepper and salt and mix. Pour into a greased sandwich pan and lay over the sliced tomatoes. Carefully place in the oven at 175°C on the top shelf and cook until golden brown and set. Meanwhile, make the lime mayo by simply mixing together the lime juice and zest with the mayonnaise.