Spring Fish Pie

• 8 ounces spinach
• 1 lb tiny new potatoes
• 2 eggs
• 300 g white fish fillets, skinless, boneless, cut into large chunks
• 4 ounces creme fraiche
• 12 lemon, juice
• 1 tablespoon olive oil
• salt and pepper

1. Heat oven to 425F Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan.
2. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it.
3. Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash.
4. Leave the spinach to cool, then squeeze out excess water with your hands.
5. Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs.
6. Crack the eggs into the gaps, then season with salt and pepper.
7. Distribute the fish over the spinach and eggs.
8. Spread over the creme fraiche and drizzle with the lemon juice.
9. Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides.
10. Leave to stand for a few mins, then serve straight from the dish.

spinach, tiny new potatoes, eggs, white fish, creme fraiche, lemon, olive oil, salt

Taken from www.food.com/recipe/spring-fish-pie-358307 (may not work)