Baked Whitefish with Tarragon over Spinach

1. Pre-heat oven to 375 °F (190 °C). 2. Place fillets in lined baking dish , skin side down (foil optional). 3. Cover fillet with fresh tarragon leaves. Squeeze juice from lemon over fillet. Lightly dust with fresh ground black peppercorn. 4. Make a foil 'tent' over the fillet and bake for 30 minutes at 375 °F. 5. Toss together the baby spinach, snow peas, balsamic vinegar and parmesan cheese. Place portions on to serving dishes. 6. To easily remove the fish from the skin, use a large serving spoon to scoop the fish off the skin and on to your pre-portioned salad. Serve immediately.