Heat the stock in a pan, add the broccoli and cook together until soft through. Add the spinach, wilt. Remove from the heat, add the crème fraiche and process to a smooth consistency.
To cook the spinach and fish- melt half the butter over a medium heat in a non-stick pan, add the spinach and wilt, season with salt and pepper, add a little nutmeg if you like, remove and keep warm in a bowl. In the same pan add the remaining butter and fry the fish fillets, seasoned on both sides and lightly golden- about 4 minutes each side. Remove from the heat, cover with foil and leave to stand for 5 minutes- this will ensure the fish is cooked through. Spoon the wilted spinach into the centre of 4 warmed soup plates or bowls, top with the fish.
For the Fish