Quick baked cod with sweet potato, spinach and crème fraïche

Method

1. Bring a large pan of water to the boil and cook the sweet potato batons for 10-15 minutes until tender. Drain, then return to the pan with the lid on to keep warm.
2. Meanwhile heat the olive oil in a large saucepan over a medium heat, then gently fry the onion for 5 minutes.
3. Put the spinach in a colander in the sink and pour over a kettle of boiling water to wilt it, then leave to drain.
4. Add the mustard, crème fraîche, lemon zest and lemon juice to the onion. Bubble for 2 minutes, then stir in the wilted spinach. Taste and season with salt and pepper. Leave on the stove with the heat turned to its lowest setting while you prepare the fish.
5. Heat a large frying pan with a little oil over a high heat. Dip the cod in the seasoned flour until well coated, then add it to the pan, skin-side down. Fry for 5 minutes, then carefully turn and cook for about 3 minutes more until just opaque throughout. Serve with the sweet potato and creamed spinach, with a sprinkling of chopped parsley.