To prepare the crispy potatoes, place the cleaned potato in a pot of cold water and place it over medium high heat. Bring to a boil and cook until tender of a knife can easily be inserted and removed. Drain and let the potato cool enough to handle. Chop the potato into small small cubes.

Heat a saucepan over medium heat with 2 tbsp of oil. Once hot, add the cubed potatoes and cook until crispy and golden brown. Set aside in a warm area.

Heat a large saucepan over medium heat with 1 tbsp oil and 2 tbsp of unsalted butter. Add the minced garlic and cook for a few second. Add the spinach and season with a bit of salt and pepper. Toss the spinach in the garlic and cook until the spinach has wilted. Season with salt and pepper to taste and set aside in a warm area.

Heat and saucepan over medium high heat with 3 tbsp of oil. Season both sides of the fish with salt and pepper. Lightly dust each side with the flour and carefully place it into the hot pan. The fish should only take a few minutes. Make sure it's nice and golden brown on both sides. Set aside and keep warm.

In a saucepan over medium heat, add the white wine, vinegar, shallots, peppercorn, and bay leaf. Let it come to a simmer and let it cook down until it have about 2 tbsp of liquids left.

Add the cream and let it simmer until it has reduced to half. Turn off the heat but keep the pan on the stovetop. Slowly star to incorporate you sliced butter into the pan while whisking to incorporate. The butter should melt from the residual heat and the sauce should thicken as you add and whisk. Strain the sauce.

To plate, place the sautéed spinach in the center of the plate and scatter the crispy potatoes on top. Lay the fish on the top and spoon the sauce over the plate. Serve immediately!