Instructions: 1 Preheat oven to 220c/425f/Gas 7. Half fill a large pan with boiling water and place a bamboo steamer on top. Place a drop of soy sauce in a mini food processor with a few mint leaves, lime juice, dash of white wine and sesame oil, season, then blitz to combine.

2 Remove the skin from one fish fillet and coat flesh in mixture. Place the fish on a plate and sit in the steamer, cover with lid and steam for 4-5 minutes, or until cooked.

3 Thinly slice half the cucumber and arrange on a plate. Mix 2 chopped garlic cloves, chopped chilli, 1 tbsp chopped coriander, 1/2 tbsp chopped mint and a drop of white wine vinegar then drizzle over the cucumber. Stir the steamed fish in the middle and serve.

4 For the Tzatziki Soup: Cut the remaining cucumber in half lengthways and remove the seeds then thinly slice. Place in a bowl, add 1 tbsp chopped mint, 1 tbsp chopped coriander, yoghurt, dash of milk and 1 crushed garlic clove and mix. Serve in a bowl.

5 For the Spinach Soup: Heat the butter in a large pan, add 2 chopped garlic cloves and the shallots and cook gently until softened. Add 600ml/1 pint of boiling water, bring to the boil then crumble in stock cube and half the spinach.

6 Cook for a minute to wilt down the spinach then use a hand-held blender to blitz until smooth. Add a pinch of grated nutmeg and season, stir in 1 tbsp double cream and serve in bowls.

7 Heat the olive oil in an ovenproof frying pan, add the remaining fish fillet and cook for 1 minute on each side then transfer the pan to the oven and continue cooking for a further 5-8 minutes, or until cooked through.

8 Heat the white wine vinegar in a pan, add the remaining spinach and wilt down quickly. Drain the spinach and squeeze out as much excess liquid as possible.

9 Heat the vegetable oil in a frying pan, crack in the egg and fry to taste.

10 Heat 100ml/3 1/2fl oz double cream in a pan with 1 clove of crushed garlic, season and add chopped parsley. Serve the roasted fish with the spinach and egg and pour over the sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.