Cod fillets in a Thai coconut sauce

INGREDIENTS (Serves 2)

2 cod fillets about 200g each
1 finely sliced onion
1 carrot cut into fine sticks
1 small packet fresh baby spinach
100ml dry white wine
125ml of thick coconut milk
4 tsp Thai 7-spice mix
1 Tbsp of ground cumin
1 Tbsp of ground coriander
2 Tbsp of plain flour
1 Tbsp chopped coriander
Salt and pepper Olive oil

METHOD

Heat 2 Tbsp of oil in a frying pan 
Add the onion and cook on low heat until soft
Add the carrot, coriander and wine
Simmer for 4 minutesAdd half the spices and coconut milk
Season and simmer to thicken the sauce enough to coat the back of a spoonAdd the spinach at the last minute just to wilt it a little
In the meantime, place the flour on a shallow plate and add the rest of the spices.
Season.
Coat the cod fillets and shake off the excess flour
Heat 4 Tbsp of oil in a frying pan.
Fry the cod skin down for 3 minutes
Turn over carefully and fry for a further 3 minutes 
Dry off the oil on a kitchen roll and serve over the sauce with either vegetables or rice