Heat oven to 200C/180C fan/gas 6.
In a large, shallow roasting tin, toss the
potatoes with 1 tbsp oil, salt and pepper.
Roast for 25-30 mins, turning once or
twice, until tender and crisp.
Just before the chips are done, mix
the flour, some salt, pepper and the
Creole seasoning together on a plate.
Dip the trout in the mix to evenly coat.
Heat 2 tsp oil in a non-stick frying pan.
When hot, carefully place the fish,
skin-side down, in the pan. Fry for 3 mins, then flip and cook for 1-2 mins
more or until cooked through.
Meanwhile, heat the remaining oil in
a large pan. Add the spinach, cook until
just wilted, then serve with the fish and