Seal the fish fillets in olive oil with a garlic clove in a non-stick frying pan, remove fish and set aside. Cook the onion together with the orange wedges, capers, olives and herbs in the same pan. Pour in the wine, allow reduction, return the fish to the pan, cover with the fish stock , cover with a lid and set to simmer. Cook the spinach with a clove of garlic in olive oil until wilts. Crush the hot boiled potatoes with olive oil, season well. Serve the fish with the crushed potatoes and cooked spinach and drizzle with the pan juices.
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