In a saucepan on the stove, saute 2 finely chopped cloves of garlic and finely chopped 1/2 Shallot in 4 TBLS butter. Add two large handfuls of spinach and saute until bright green and wilted, about 5-8 minutes.

Add enough cream to cover the spinach, stirring to mix. Add 2 - 4 TBLS of Creme Fraiche (or cream cheese), combine over medium heat. Add another handful of spinach and combine. Let simmer for 5 - 8 minutes.

Puree spinach mixture with an immersion blender or in a stand alone blender. Pulse until most of the spinach is pureed and some of the spinach is still in bite size pieces. Add salt and pepper to taste. Put aside and keep warm.

In a deep skillet, melt the other 4 TBLS of butter and add remaining shallots, garlic, and 4 lemon slices, saute for 2 minutes, then add 1/4 cup white wine. cook for 2 minutes then add enough stock so that fish fillets will be immersed half way up by the cooking liquid.

Salt and Pepper the fish on both sides. Once the liquid bath has begun to softly boil, add the fish. Sprinkle the fresh dill on top of the fish and in the liquid. Reduce the heat the medium low and cover. Let the fish poach this way until flaky and cooked through but not overdone, about 10 minutes.

On a serving plate, spoon the creamed spinach on to the center of the plate. Place fish fillet on top. Squeeze the lemon half of on top of both fish. Mix together the seasoned crushed croutons and parmesan. Sprinkle all over the top of the fish. Serve with a slice of lemon.