Peel the potatoes and cut into wedges. Chop the onion. Wash the spinach and let dry. Roast the pumpkin seeds in a dry pan, then remove and chop coarsely. Put the pumpkin seed oil in the pan and roast the onion and potatoes over a higher heat. As soon as it starts to take on some color (besides the overall green color from the pumpkin seed oil), add some water (about 50 ml) and let simmer covered. When ready, add in some salt and toss together with the spinach. Let the water boil away over a high heat. Finally, sprinkle with the roasted pumpkin seeds and stir.

For the fish, heat the olive oil in a pan, add the butter and fry the fish steaks at a high heat. As for me, the thicker slice (250 g) was medium rare after being fried for a minute and a half on both sides while the thinner slice (120 g) got well done with the same preparation time. (Watch the side of the fish slices while frying. You will see which parts are done as they are getting a lighter shade.) Add some salt and pepper while frying.