Place the haddock, butter and 2 lemon quarters on a piece of. foil. Wrap carefully in the foil and place on a baking sheet with the Bubble & Squeak Cakes.
Bake in the oven for 15 minutes, turning the cakes halfway through the cooking time.
A few minutes before the fish is ready, bring a pan of water to a simmer. Poach the eggs for a few minutes, until cooked to your liking.Drain the eggs carefully on kitchen paper.
Place the spinach in a colander and pour over boiling water until it’s wilted. Drain well.
Remove the tray from the oven. Put the bubble and squeak cakes on 4 plates and top with the spinach. Carefully unwrap the fish and place a piece on top of each of the bubble and squeak cakes and the spinach, drizzling over the buttery juices.
Top with the eggs, a sprinkling of seaweed flakes (if using), and some black pepper. Serve with the hollandaise sauce (if using) and the remaining lemon.
