Little sole goujons with a quick lemon & caper sauce

INGREDIENTS

• 800 g potatoes, peeled and cut into chunks
• sea salt
• freshly ground black pepper
• 400 g Dover sole fillets, from
• , ask your fishmonger, skinned
• 1 free-range egg
• 4 tablespoons plain flour
• 80 ml milk
• 40 g butter
• 600 g spinach, washed and spun dry
• 1 whole nutmeg
• 1 bunch fresh flat-leaf parsley, leaves picked
• 1 small handful baby capers
• 1 lemon, to serve