For a quick and easy fresh fish supper that's certain to be a big hit with the kids, you can't beat this lovely little dish. The fish is simply cooked in one pan and the sauce practically makes itself. I usually serve it with mash, but some chunky potato wedges or buttered new potatoes and a fresh green salad would be great, too.
Ingredients
- 800 g potatoes, peeled and cut into chunks
- sea salt
- freshly ground black pepper
- 400 g Dover sole fillets, fromsustainable sources, ask your fishmonger, skinned
- 1 free-range egg
- 4 tablespoons plain flour
- 80 ml milk
- 40 g butter
- 600 g spinach, washed and spun dry
- 1 whole nutmeg
- 1 bunch fresh flat-leaf parsley, leaves picked
- 1 small handful baby capers
- 1 lemon, to serve
