Boil some potatoes in salted water until just cooked. Drain and let dry, then crush gently, stirring in 2 – 3 Tbs good olive oil,
until it is all absorbed. Finely chop a small red onion and steep in cold water for a few minutes, to remove some of the astringency,
then drain and add to a small bowl, together with half a green pepper, also finely chopped. Add a ½ Tbs of wine vinegar, then stir this
into the crushed potatoes and keep warm. While the potatoes are boiling, lightly dust fillets of cod with seasoned flour and fry quickly
in a little oil, skin side up, until starting to brown, then flip over, add a knob of butter and baste with this when melted.
Place the pan into a 180°C oven for 10 minutes, to finish cooking, basting once or twice. For the spinach, sauté some sliced garlic
and a Tbs of pine nuts in a little olive oil for a minute or so, then add washed spinach leaves and cook until just wilted, mixing well
with the garlic and nuts. Serve the patatas alongside the wilted spinach, topped with the cod.