1 Rinse cherry tomatoes, wipe dry and halve. Rinse spinach and spin dry.
2 Rinse lemon in hot water, wipe dry and cut into thin slices.
3 Rinse tarragon, shake dry, pluck leaves and chop coarsely.
4 Rinse fish fillets, pat dry, cut into pieces (about 5 cm) (approximately 2 inches) and season with salt and pepper.
5 Mix together the spinach, tomatoes, fish stock, heavy cream and tarragon in a baking dish and season with salt, pepper and a pinch of sugar.
6 Distribute pieces of fish and lemon slices on top and sprinkle with the oil. Bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 15-20 minutes.
7 Meanwhile, cook wheat grains in plenty of boiling salted water according to package instructions. Drain in a sieve and serve with the baked fish.