Grilled fish

Turn on the oven grill.
Rinse the spinach and boil in a little salted water till tender. Drain and chop finely. Add the butter, cream and nutmeg. Season with salt and pepper to taste. Keep warm.
Place the fish fillets on a greased baking tray and season with salt and pepper, and Italian herbs. Pour a little of the anchovy oil over each piece of fish and grill for about 5 minutes on each side or till the fish is just done but not dry. The fish is done when it has lost its glassy appearance and can easily be flaked.
Place an anchovy fillet on each piece of fish after you’ve turned it. Serve the fish with the spinach and a dollop of sour cream, toast triangles, lemon wedges or tomato slices. Garnish with sprigs of fennel.
Serves 4.