Take middle cut of fish and remove bones with tweezers.
Season with salt and pepper.
Place in frypan with extra virgin olive oil, sear on flesh side to colour and seal.
Turn fish over and place frypan in oven on highest heat.
Blanch spinach in boiling salted water. Drain.
Place in bowl and mix with unsalted butter, pinenuts, parmasen, sultanas, a little salt and grated pepper.
Place salad on plate, letting juices drizzle to the side.
Place fish on top with skin side up.
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