Almond-topped Fish Fillets

Wash the spinach and cook in a covered pan until just wilted. Drain well, chop and squeeze out any excess water.

Heat 2 tablespoons of the butter in a pan and gently cook the onion until soft but not brown. Stir in the strained orange juice, let bubble then add the creme fraiche. Season with salt and pepper, stir in the spinach and set aside.

Wash the fish fillets and pat dry with kitchen paper. Season the flour with salt and pepper and place on a plate. Drizzle the lemon juice over the fish then dredge in the seasoned flour.

Heat the remaining butter in a large frying pan (skillet) and fry the fish for 3-4 minutes each side or until golden brown.