2       lb           Cod Fillet of uniform
                        -thickness
                        Salt and Pepper
                        Plain flour
   1                    Egg, lightly beaten
   8       tb           Chopped parsley
   2                    Garlic Cloves
   8       oz           Spinach
   1                    Lemon, cut in quarters
   4       oz           Stoned black olives
                        Olive oil
  Cut the cod into four pieces, season with salt and
  pepper and set aside. Peel the garlic, chop finely and
  mix with the parsley. Preheat the oven to gas mark 6,
  400F, 200C. Lightly dust the fish in plain flour, dip
  in the egg and then coat with the parsley and garlic
  mixture. Dribble over a little olive oil and the turn
  the fish onto a roasting tin, oiled side down. Dribble
  a little oil on the top side and roast in the oven for
  10 minutes or until cooked.
  Turn the oven off, leave the door ajar and transfer
  the fish to a warm plate, leaving it on the edge of
  the oven. Place the roasting tin over a moderate heat
  and toss the spinach lightly in it. Allow to wilt
  slightly and then divide onto four plates, put the
  fish on top, scatter the olive around and serve with
  lemon quarters.
  Source: Hugo Arnold, Evening Standard, London