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1
Blend the rosemary, thyme, and 4 1/2 cups water in a blender until the herbs are finely ground.
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2
Strain through a fine-mesh sieve into a large saucepan, pressing on the herbs to extract as much liquid as possible; discard the solids.
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3
Add the zest, ginger, 1 tablespoon salt, and the potatoes to the pan.
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4
Bring to a boil, then reduce the heat to maintain a steady simmer.
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5
Cook until a knife easily pierces a potato, about 20 minutes.
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6
Thinly slice a quarter of the chile and set aside.
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7
Remove the stem and seeds from the remaining chile and chop finely.
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8
Combine the chopped chile with the mint, basil, dill, and marjoram in a small bowl.
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9
Cut three 1/2-inch-deep slits crosswise in each fillet.
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10
Stuff 1/2 teaspoon of the herb mixture in each slit, being careful to not get it on the skin.
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11
Season the fish with salt.
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12
Heat half of the oil in a large skillet over medium-high heat until almost smoking.
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13
Add 2 fillets, skin side down, and cook until golden brown and crisp, about 3 minutes.
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14
Carefully flip and cook until the fish is just cooked through, about 6 minutes longer.
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15
Transfer to a warm plate.
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16
Repeat with the remaining oil and fillets.
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17
Add the spinach and sliced chile to the potatoes and broth.
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18
Cook, stirring, until the spinach just wilts.
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19
Divide the potato mixture and broth among shallow bowls.
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20
Top with the fish and season with a little salt.
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21
Serve with lemon.
