- 1.25kg potatoes, cut into even-sized pieces
- 50g butter
- Small bag of fresh baby spinach
- 2 shallots, very finely chopped
- 2 bay leaves
- Splash of extra-virgin olive oil
- 284ml carton double cream
- 125g Parmesan, grated
- Juice of ½ lemon
- 1 handful of flatleaf parsley, roughly chopped
- 450g cod or haddock fillet, skinned and boned
- 250g large shelled tiger prawns
- Preheat the oven to 200°C/fan180°C/gas 6. Cook the potatoes in boiling, salted water for 10-12 minutes until tender. Drain well and return to the pan over the heat and dry out for about 1 minute, shaking the pan well. Mash with plenty of seasoning and half the butter and put aside.
- Meanwhile, wash the spinach and cook it in a clean pan with just the water that clings to the leaves until just wilted. Then drain well and squeeze out any excess moisture.
- In a separate pan, gently cook the shallots and bay leaves in the oil for 6-8 minutes until softened. Add the cream and bring just to the boil. Remove from the heat. Stir in the Parmesan, lemon juice, and parsley.
- Cut the fish into bite-sized pieces and put into a buttered 1.8-litre (or about 3-pint) ovenproof dish with the prawns. Break up the spinach with a knife and toss together with the fish. Remove the bay leaves from the sauce and pour into the dish, shaking it so it all distributes evenly. Spoon over the mash and dot with the remaining butter. Put on a tray and bake for 25-30 minutes, until golden and bubbling.
- You can use any firm white fish, unsmoked or smoked. A handful of shelled mussels goes down nicely, too.