Smoked haddock baked with spinach and almonds

We're getting autumnal now, and this is a sort of autumn warmer supper dish.

Serves two

2 fillets of undyed smoked haddock, ideally quite thin (this would also work well with plaice fillets or other flatfish)

For the stuffing:
two or three big handfuls of spinach, wilted under boiled water
tablespoon of capers, rinsed
two tablespoons of flaked almonds, lightly toasted in a dry pan
splash of cider vinegar
a lug of olive oil
grated nutmeg
white pepper

Preheat the oven to 200C. Prepare the stuffing, squashing the excess water out of the wilted spinach, chopping roughly, then putting into a food processor. Add the toasted flaked almonds and all the other stuffing ingredients, then blend to a rough paste.

Lay one of the fillets on a board and spread spinach paste all over. Lay the other fillet on top, then slice lengthwise to form two portions. Place the fish portions on a piece of lightly buttered baking foil, and wrap loosely. Bake in the oven for 20 minutes or until done. Serve with lemon.

This dish goes really well with baked sweet potato wedges, which you can do in the oven at the same time (the wedges will need to go in first for five or ten minutes), and some stir-fried kale.