Serves 2                                              DF GF

I make this recipe dairy free but you can make it with double cream if dairy isn’t an issue for you. This looks really “chefy” but its really simple once you take the time to prep before you fire up the stove! I’ve used a Troncon of turbot here, which means it is still on the bone. But you can use a fillet of cod, haddock or sustainable Pollack too.

Ingredients

6 small potatoes for baking about 400g

2 Troncon of Turbot or Brill

100g spinach washed and drained

20g butter

200ml of dairy free cream

2 plump garlic cloves finely sliced

1 small white onion finely chopped

50g Toasted almonds roughly chopped

1 tblsp tarragon (optional)

Grated Nutmeg (optional)

Instructions

Heat the oven to 200. Dry toast the almonds in a medium sized saucepan for about 5 minutes over a medium heat and empty into a bowl to cool (you can reuse this saucepan for making the sauce). Once cooled they can be roughly chopped.

Place a potato into a deep wooden spoon and slice as thinly as you can – the spoon will prevent the knife from cutting all the way through so that the potato holds together. Repeat with each potato and place on a baking tray. Bake in the oven for 45 minutes until golden and crispy.

Meanwhile, add the washed spinach to the saucepan over a medium heat until it wilts. Then drain and rinse in cold water & drain again before using your hand to squeeze out any excess liquid.

Line a small baking tray with parchment paper. Pat the fish dry and lay in the pan rubbing over a little oil and a generous pinch of seasalt to each piece of fish. Once the potatoes have a had 30 minutes in the oven add the tray of fish to the oven and increase the heat to 220 degrees.

Melt the butter in the saucepan over a medium heat and add the onion. Give a good stir to coat it in the butter before popping the lid on and leaving to sauté for about 10 minutes. Chop the drained spinach. Then increase the heat to medium, add the garlic to cook for a minute before adding the spinach and tarragon, if using. Season well.

Finally add the cream and bring to a gentle simmer.

To plate up:

Divide the sauce between 2 shallow bowels. Grate in  some fresh nutmeg if you like. Place 3 potatoes into each and balance the fish on top. Sprinkle over the toasted almonds add a thin slice of lemon.