In a large, shallow roasting tin, toss the potatoes with 1 tbsp oil, salt and pepper. Roast for 25-30 mins, turning once or twice, until tender and crisp.
Just before the chips are done, mix the flour, some salt, pepper and the Creole seasoning together on a plate. Dip the trout in the mix to evenly coat.
Heat 2 tsp oil in a non-stick frying pan. When hot, carefully place the fish, skin-side down, in the pan. Fry for 3 mins, then flip and cook for 1-2 mins more or until cooked through.
Meanwhile, heat the remaining oil in a large pan.
Add the spinach, cook until just wilted, then serve with the fish and hot chips.
