Ingredients
- 8 small potatoes
- 200 g fresh spinach
- 2 cloves garlic finely chopped
- Grated rind of 1 lemon
- 4 tbsp olive oil
- 4 fish fillets scaled but not skinned
- 16 sheets filo pastry, thawed
- 50 g butter melted
- 120 ml fish stock
- 250 ml double cream
- Finely diced red bell pepper to garnish
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