DIRECTIONS
Bring a large pot of water to a boil, salt it, add the pasta and cook al dente.
Drain, reserve 1/2 cup of the pasta water.
Pat the fish dry; season with salt, pepper and a little Old Bay.
Mix the flour and cornstarch on a plate and coat the fillets in the flour mixture.
In a large skillet, heat 1 TBSP. of the oil over medium-high heat.
Add 2 TBSP. butter and let it foam, then add the fillets and cook, turning once, 4 to 6 minutes.
Place on plate, cover with foil.
Add 1/2 TBSP. of oil and remaining 2 TBSP. of butter to melt.
Stir in the garlic for 1 minute, then stir in the wine.
Add 1 tsp. of grated lemon peel and the juice of one lemon.
Thinly slice the remaining lemon and stir them into the sauce, along with the capers and parsley.
Spoon half of the sauce over the fish.
Add the reserved pasta water and pasta to the skillet.
Add remaining butter sauce; season with salt and pepper.
Plate the pasta.
Place the remaining 1/2 TBSP. of oil in skillet.
Add the spinach, season with salt, pepper and the nutmeg; cook 2 minutes.
Serve fish with a little pasta and spinach alongside.
Serves 4.