Put a pan of lightly salted water to heat. Pick over and destalk the spinach. Preheat the grill and put over a low heat a heavy non-stick frying pan large enough to hold the fish steaks in one layer.
Blanch the spinach for 30-45 seconds in the fast boiling water, refresh in cold water and drain. Reserve.
Press 2 sage leaves into each steak and dredge with the flour seasoned with 1 teaspoon of salt and ½ teaspoon of pepper.
Put 2 tablespoons of the oil in the warming heavy pan, turn the heat up to medium and lay the steaks in it. Brown the undersides for 2 minutes. Brush the tops of the steaks with a little more oil and put under the grill to finish for 3 minutes.
Alternatively, if your heavy non-stick frying pan is ovenproof,
The fish will pull easily away from the spinal bone when cooked.
Transfer to a warmed serving plate and wipe out the pan. Add the remaining oil and, when hot, toss the spinach briefly in it. Grate over nutmeg to taste and some pepper. Transfer to the serving plate.
Dress with the juice from the lemon and serve at once.
© 1995 Alastair Little. All rights reserved.