Many moons ago, a favorite treat was dining at ‘Wheelers Restaurant’ in Old Compton Street, Soho. My No.1 dish at the time was sole florentine. After much pleading the chef kindly gave me the recipe, which today with it’s lashings of double cream, egg yolks and marsala would be considered heart attack on a plate! Anyway here’s my version of that sumptuous dish. You’ll be pleased to know this one is lighter in calories and on your purse strings.

Serves: 4
Preparation & Cooking Time: 20 minutes
Effort Level: Easy
Shelf Life: Eat straight away

Ingredients:
800g – 1 kg cod loin
750g spinach leaves (washed)
500ml crème fraiche
2½ tbsp vermouth of marsala
1 tbsp Knorr concentrated liquid fish stock
50g parmesan
Sunflower oil
Salt and pepper
Plain flour
25g butter

Equipment:
Chopping board & sharp knife
1 large saucepan
1 large and 1 medium frying pan
Fine microplane
Plastic bag
Fish slice
Wooden spoon
Sieve

Here’s What You Do:
Put the plates in a low oven to warm.

Lightly oil the saucepan all over (this stops spinach sticking). Add the washed spinach with a splash of water and place over a high heat.

Next, finely grate the parmesan and put aside.

Return to the spinach, tossing the leaves around the pan until they’re just wilted then tip into the sieve and leave to drain.

Next, pour enough sunflower oil into a large frying pan to just barely cover the base and place over a high heat.

Throw a spoonful of flour into a bag, season generously with salt and a little pepper.

Slice the cod loin into 1½ -2cm thick chunks and coat them thoroughly in the seasoned flour. Shake off the excess flour, then lay in a clockwise pattern in the sizzling hot oil and cook for 2 minutes each side.

Meanwhile, put a knob of butter in the same saucepan used for the spinach and leave to melt over a low heat.

Tip the crème fraiche into a medium sized frying pan and place over a medium heat. Add  the vermouth or marsala, the fish stock and grated parmesan, stir well and leave to simmer.

Check the cod, the underside should be golden. Start turning them over in the same clockwise pattern, beginning with the first piece and leave to fry for another 2 minutes.

Meanwhile, press down on the spinach leaves squeezing out any remaining liquid then return to the saucepan with the melted butter. Season well with salt and pepper then toss well coating the leaves in butter. Turn off the heat.

Arrange the chopped spinach in the middle of each warmed plate. Next, take the cod off the heat and lay three pieces down the centre of the spinach, then spoon the crème fraiche sauce around the plate.

Serve. Voila!