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1
You will want get the potatoes on first as these take the longest.
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2
Potatoes.
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3
In a medium bowl mix potatoes with oil and season with salt and pepper. Place in roasting pan with garlic cloves and cook in 200c oven for 30-40 minutes.
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4
Serve potatoes and garlic on the side and sprinkle with mint.
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5
For the Fish.
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6
In a saucepan bring some water to a boil and add spinach, for fresh cook until just wilted, for frozen cook until thawed, drain, let it cool and then squeeze excess liquid out.
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7
In a pan combine oil and butter and heat, add onions and cook until soft, add mushrooms and garlic, cook until mushrooms are slightly browned and soft set to one side.
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8
For the Sauce.
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9
Heat milk in a pan, add cayenne, nutmeg and paprika. When milk is almost boiling mix a little water with cornflour and pour into milk, stirring until mixture thickens.
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10
Add the cheeses, reserving the few tablespoons of Parmesan for the top, stir until melted.
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11
Poaching fish.
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12
In a large pan mix wine with herbs, add fish and poach for about 8 minutes until fish flakes but is not falling apart.
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13
Assembly.
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14
Mix mushroom and onion mixture into spinach, spoon into the bottom of a casserole dish covering the bottom.
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15
Lay fish fillets on top of the spinach, Pour the sauce over fillets, sprinkle with remaining Parmesan cheese.
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16
Grill until browned on top and bubbling.
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17
While I am grilling fish I put my potatoes over low heat on stove top to keep warm.
