1. Cut the fish into 4 portions, drizzle with lemon juice, season with salt and pepper and leave for 10 minutes.
2. Wash the spinach and blanch it in boiling water for 1 minute, then drain, squeeze out and chop roughly.
3. Sweat the finely chopped onion and garlic in butter, add the spinach and cream and simmer for a few minutes until creamy.
4. Season with salt, pepper and a pinch of nutmeg.
5. Heat the butter in a pan and fry the fish for 3-4 minutes on each side until golden.
6. Pile the creamed spinach onto plates, place the fish on top and serve with boiled potatoes.
Tip: The fish is ready when it just flakes apart - cook it any longer and it dries out.
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