Snapper with Potatoes and Leeks

Ingredients
4 snapper filets
1tbsp olive oil
1tbsp butter
2 leeks, trimmed and sliced
1 garlic clove, crushed
6 fingerling potatoes, thinly sliced
2 cups chicken stock
1 cup frozen peas
1/2 cup frozen fava beans
2 cups baby spinach
zest of 1 lemon
2tbsp lemon juice
salt and pepper


To make...
In a pan heat butter over medium add leek and garlic and cook for a minute until softened. Add potatoes, stock, season, then cover with a lid and cook for 10 minutes, or until potatoes are tender. Add peas, favas, spinach, lemon zest and juice and cook for another minute. Cover and keep warm until fish is ready.
Heat olive oil in a large frying pan over high heat. Season fish filets with salt and pepper. Cook, skin side down, for 4 minutes or until skin is crispy. Flip and cook or a further minute or 2 or  until cooked through. 
Serve fish on top of the potato and leek mixture.