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Preheat the oven to 230°C/450°F/gas 8. Put the potatoes into salted boiling water and bring to a boil then simmer for 8-10 minutes.
At the same time sauté the spinach with a bit of butter. This will only take a minute. When the spinach is done squeeze and drain any excess moisture away.
Then drain the potatoes in the colander.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the double cream and bring just to the boil.
Remove from the heat and add the cheese, lemon juice, mustard and parsley.
Put the spinach and fish into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed - add a bit of salt, pepper butter and milk. Spread on top of the fish (can be easier if the fish is cooled first).
Place in the oven for about 25-30 minutes until the potatoes are golden and you see it bubbling.
Serve with some nice peas or greens.