Preheat the oven to Gas 6, 200°C, fan 180°C.
Cut the potatoes into large chunks, place in a large pan and cover with cold water. Add a good pinch of salt, then bring to the boil and simmer for 10-15mins or until tender. Drain in a colander then return to the pan. Add the 50g butter, then mash the potatoes until lump free, use a fork to whisk until lightly and fluffy.
Place the fish fillets skin side up in a large non-stick frying pan, cover with milk, add the bay leaf and peppercorns. Bring to the boil, cover with a lid or baking tray and simmer for 6 mins until the fish is just tender and flaking.
Carefully lift the fish from the milk and place in a large ovenproof dish. Use a knife and fork to remove any skin and bones, then break the fish into large flakes. Stir in the prawns. Heat the oil in a large pan, add the spinach leaves cramming them into the pan, cover and cook for 4 mins, stirring occasionally or until the leaves are wilted. Season well with salt and pepper.
Drain in a sieve to remove any excess liquid. Strain the milk into a medium pan, add the remaining butter and flour. Slowly bring the milk to the boil, whisking with a balloon whisk until the sauce boils and thickens. Season to taste and stir in half the cheese.
Scatter the spinach on top of the fish. Pour over the sauce, then top with the mashed potatoes, loosely spooning them over so they form a crumbly layer. Scatter the cheese over. Place on a baking tray and bake for 25-30 mins or until the top is golden.
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