1. Add the extra virgin olive oil to a hot pan. Sautee the spinach, adding the sultanans and pine nuts; season. Remove from pan and place on absorbant paper. Reserve. 2. Add a small amount of extra virgin olive oil to a hot pan. 3. Flour the fish, leaving the skin on, and season with fennel seeds. 4. Pan fry the fish skin down for two minutes. Turn the fish and cook for another 1.5 minutes before removing from pan, 5. deglaze the fish with a squeeze of lemon. Remove from pan and reserve. 6. Remove half of oil from the pan, add the onions, capers and parsley to the pan. Cook for 30 secs. 7. Assemble the dish with the spinach in the center of the plate and the fish on top. Sauce around with the grated eggs. ---------------------------------------------------------------------------
Nutrition
Ingredients
