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uberjonas
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Heat the oil in a large wide skillet over a medium heat. Add the potatoes and season well with salt. Sear in the pan for five minutes, until you start to see browning and crisping here and there. Toss the potatoes around to keep from sticking as you do this. Add the sliced onions with another pinch of salt, and keep sautéing another five minutes. (Add a splash of water if you need to deglaze any sticking.)
Now pour in the cream and stock with another pinch of salt. Reduce the heat to a medium low, cover with a lid and simmer for ten minutes. After ten, add the baby spinach in batches to wilt. Once it’s all wilted, nestle the fish right on top. Season with a pinch of salt and pepper, slap the lid back on and simmer on medium low for eight minutes, until the fish flakes and the potatoes are tender.
Looks perfect! Now squeeze half the lemon over the top of the whole thing, and garnish with fresh parsley and a dusting of parmesan cheese. Look at you. Delish.
Dive in!
Serves four.