Heat a pan with the oil and brown the lampuki fillets on both sides then remove from the pan. In the same pan, add the garlic and onions and sauté on low heat until transparent. Add the capers and olives and toss well on a low heat. Increase the heat, splash in the red wine and allow the alcohol to evaporate before adding in the tomato pulp and reduce by half. Peel, dice and boil the potatoes until soft, drain  then mash with the nutmeg, garlic butter and season well with salt and pepper.

Finish the fish in the oven underneath the grill. Toss the baby spinach in a little olive oil, season and serve on the mash potato with the fish fillets on top.