Lemon plaice with spinach and light mash

Ingredients

For 1 serving

• Plaice220 g
• Spinach150 g
• Potatoes200 g
• Reduced-fat milk60 ml
• Extra virgin olive oil12 g
• Lemon zest2 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them into roughly 3 cm pieces; when the water boils, salt it and cook them over medium heat for 15 minutes, until they mash easily.
2. Meanwhile warm the milk without boiling it. Drain the potatoes, mash them with a ricer and stir in the hot milk, half the oil and the salt until soft; keep covered.
3. Wash the spinach well and drain. Sauté it in a non-stick pan over medium heat with the water clinging to the leaves and a pinch of salt for 3 minutes, until wilted; set aside.
4. Pat the plaice fillets dry and season with salt and pepper. Heat the remaining oil in the same pan over medium heat and cook the fish for 2 minutes per side, until golden and opaque.
5. Add the lemon juice and swirl the pan for 30 seconds, until the juices come together.
6. Serve the plaice with its juices, the spinach and the mash, finishing with the lemon zest.