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Spring fish pie

50g bagged leaf spinach
500g small new potatoes
2 eggs
250g skinless, boneless white fish fillet.
½ lemon
1 tbsp olive oil

1. Place potatoes into a saucepan, with the spinach set aside resting in a colander. Then, ensuring you cover the full surface area, tip hot water over the potatoes and spinach individually. Cook the potatoes for roughly 10 minutes at 220C/fan ensuring they are tender, followed by slightly crushing.
2. Spinach should be fully dried out before being positioned onto an ovenproof dish. Next, crack eggs into the same dish and add salt and pepper if preferred.
3. Position fish over spinach and egg, and drizzle lightly with lemon.
Spoon over the potatoes, gently pouring over a small amount of olive oil.
4. Bake for around 25 minutes until cooked. Serve directly from dish.

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