Ingredients:
2 megrim sole fillets
25g (1 oz) butter
2 tsp baby capers
For the Creamed Spinach:
350g (2/3 lb + 2 oz) spinach, washed and drained in a colander
1/2 tsp butter
1/2 red onion, finely chopped
1 garlic clove, finely chopped
6 tsp crème fraîche
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
Method:
Melt the 25g (1 oz) butter in a pan large enough to comfortably hold the megrim fillets. Once the butter is foaming, add the fish to the pan, skin side down. Scatter the capers around the fish then cook the fish for about 3 or 4 minutes per side, or until nicely golden on the outside and cooked through.
In the meantime, place the spinach in a steamer basket and steam over a pan of just-boiling water for about 5 minutes, or until wilted and lightly cooked.
As the spinach is steaming, melt the 1/2 tsp butter in a pan and use to fry the onion and garlic over low heat for about 4 minutes, or until soft but not coloured.
Drain the steamed spinach, chop and add to the pan with the butter. Stir in the crème fraîche and mix to combine.
When the megrim are cooked, season with salt and black pepper. Season the spinach mixture with salt, black pepper and nutmeg.
Divide the spinach mixture between two plates, top with the fish and serve immediately.
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