1. Toast almonds over moderate heat until lightly browned and reserve.
2. Preheat a large non-stick skillet over medium-low heat.
3. Season the fish with salt and pepper.
4. Beat the eggs with cream.
5. Add 2 tablespoons (30 ml) olive oil to the skillet, swirl the oil in the pan then add 2 tablespoons butter (30 ml), which has been cut into small pieces.
6. Dredge haddock in flour and then dip the fi sh into the eggs. Make sure the fish is completely covered in the egg wash.
7. Add fish to the pan and cook on both sides until just golden, 5 to 6 minutes in total. Transfer fish to a plate and cover with a loose foil tent to retain heat.
8. Add chopped garlic to pan and let it come to a sizzle.
9. Add the tomatoes, wine, lemon slices, and capers to the pan and turn up heat to medium-high.
10. Reduce by half (approximately 2-3 minutes), then add remaining butter and parsley to the pan.
11. Turn off heat. Stir in spinach until just wilted and season with salt and pepper.
12. Pour sauce over fish and top with sliced almonds.

Serves 4

Recipe Provided by: Chef Jonathan Joseph, The Argyler Lodge and Restaurant