• 1/4 cup sliced almonds
• 4 haddock tail pieces, 3 to 4 ounces each
• Salt and pepper
• 3 large eggs
• A splash heavy cream
• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons butter, divided
• 1/2 cup dry white wine, eyeball it - a couple of glugs
• Handful flat-leaf parsley, finely chopped
• 1 lemon thinly sliced
• 3 tablespoon capers
• 2 cloves garlic, finely chopped
• 1 pound Fresh spinach
• 12 grape tomatoes halved
• Flour for dredging
Toast almonds over moderate heat until lightly browned and reserve.
Preheat a large nonstick skillet over medium –low heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, swirl the oil in the pan then add 2 tablespoons butter, cut into small pieces. Dredge haddock in flour and then dip the fish into the eggs making sure fish is completely covered in eggs. Add fish to pan and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with a loose foil tent to retain heat.
Add chopped garlic and let it come to a sizzle, then add tomatoes, wine, lemons, and capers to the pan and turn up heat to medium high. Reduce by half, 2-3 minute, then add 1 tablespoon butter and a handful of parsley to the pan.. Turn off heat. Stir in spinach until just wilted and season with salt and pepper. Remove foil tent, pour sauce over fish and top with sliced almonds.