Fry chopped shallots and a crushed clove of garlic for a couple of minutes, then add halved cherry tomatoes
and a good splash of dry white wine (or dry vermouth). Simmer for a minute or two, then add baby spinach leaves,
season well with freshly ground black pepper and cook until the spinach is just wilted. Meanwhile, slash the skin
of redfish fillets with a sharp knife, dust lightly in seasoned flour and fry, skin side down, in hot olive oil
until crispy, turn and fry for another minute or so before serving on the tomatoes and spinach, accompanied
with boiled baby potatoes.