Cod Loin with Louisiana Style Potatoes

Cook potatoes in boiling water with mint sprigs, drain and cool then slice into wedges. Mix Munchy seeds with breadcrumb and melted butter. Blanch tenderstem. Place cod loins on baking tray with a knob of butter and bake until just about cooked, in the meantime begin frying potatoes and sliced red onions in some butter and oil until golden (hold warm). Remove cod from oven, top with seed crust and return to oven for about 3-4 minutes. Place tenderstems into hot pan, when slightly warm add spinach leaves and allow to wilt. Serve on warm plate and finish cod with lemon julienne.