Cook the pasta, a minute less than the time indicated on the package (it will be cooked later on a pan for a while). Reserve some pasta cooking water (about 1/4 cup).
While the pasta is cooking, rinse the spinach and cut off thicker stalks.
Cook the fish: Pat dry the fish with paper towels, season well with salt, pepper, and thyme. Sprinkle with flour, gently shake off the excess.
On a large frying pan heat the clarified butter over medium-high heat. When the butter is hot add the fish. Cook for about 2-4 minutes on one side, until nicely brown, turn over and cook for 1-2 minutes. The cooking time will depend on the thickness of the fish. Be careful to not overcook the fish (it will be rubbery and dry). When the meat changes its color from translucent to white – it‘s ready. Transfer the fish to a plate lined with paper towels.
Make the sauce: Add gorgonzola, lemon juice, lemon zest, cream, and about 1/4 cup pasta cooking water to the pan. Stir until the cheese is melted.
Add spinach and cooked pasta to the pan. Cook over low heat for about a minute or until spinach is wilted.
Season to taste with salt, pepper, and more lemon juice if necessary, serve with the fish.
Enjoy!