Fish à la meunière is a favourite of ours and we often have this on a Friday. Last week I served it with mashed potatoes and spinach but after finding this recipe, I will be adding some capers.

Fish à la meunière

Servings: 2 people Ingredients20 g capers3 white potatoes2 x 100g basa fillets120 g spinach3 garlic cloves10 g parsley1 lemonButterFlourPepperSaltVegetable oilInstructionsGarlic mashBoil a kettleCut the potatoes (skins on) into large, bite-sized piecesPeel the garlic clovesAdd the chopped potatoes and peeled garlic to a pot of boiled water. Add a pinch of salt and bring to the boil over a high heat.Once boiling, cook for 12-15 min or until fork-tenderCut the lemon into quartersSqueeze the juice of 2 lemon quarters into a small bowl (save the rest for garnish!)Chop the parsley finely, including the stalksWash the spinach, then pat it dry with kitchen paperOnce the potatoes are fork-tender, add the spinach to the pot and cook for a further 1 min or until it?s wilted from the heatDrain everything and return to the pot, then mash together with a knob of butter.Season generously with salt and pepper, then cover to keep warm until servingFishAdd 3 tbsp flour to a large plate with with a generous pinch of salt and pepperPress the basa fillets into the flour, so they are evenly coated (make sure to shake off any excess!)Heat a large, wide-based pan (preferably non-stick) with 1 tbsp of vegetable ...