Do you remember those little frozen blocks of boil in the bag cod in parsley/butter/cheese sauce when you were growing up? Do they still make them? Is it alright to admit a certain fondness for them? It was the memory of this childhood/childish treat that inspired me to make this bake this evening - dead simple really. Pour a kettle of boiling water over a bag of baby spinach, tipped into a colander. Squeeze as much liquid out as you can and chop roughly. Saute a small onion in some olive oil, then add the spinach, season with salt, pepper and grated nutmeg and set to one side. Make a lightly cheesey bechamel sauce from half a pint of milk. Now mix half the spinach mix into the sauce. Put a couple of sliced tomatoes in the bottom of a baking dish along with the remaining spinach, top with two chunky pieces of sustainably-caught cod and pour the spinach/cheese sauce over and around. Sprinkle with grated parmesan and bake in the oven for about 20-25 minutes (around 180C fan), until the fish is just cooked and the sauce is brown and bubbly. Serve with new potatoes or crusty bread, and a glass of chilled white wine.