Preheat the oven to 180°c
Place the fish pieces in an oven dish and set aside.
In a frying pan, heat the olive oil and butter until melted, add the mushrooms and cook for approx. 4-5 minutes or until tender and golden brown.
Add the garlic and cook for 30 seconds. Add the tomato puree, sundried tomatoes and stir for another 1 min. Stir in the wine (if using) and cook for a couple of mins until the wine has reduced by half.
Gently pour in the chicken stock and cream to the pan and stir until well combined. Simmer for around 5mins. Add the Italian seasoning, parmesan cheese and season the sauce with salt and pepper to taste.
Pour over the fish and place in the oven for 25 – 35 mins until cooked through (if using fresh fish, reduce cooking time accordingly).
Remove from the oven, gently stir in the cornflour trying to not break up the fish, add the spinach and return to the oven until the spinach has wilted, remove from the oven and serve with some little roasted potatoes or mash and toasted ciabatta on the side.
