Make shortcrust pastry - place flour, shortening and salt in the food processor. Pulse until the mixture is grainy and particles are the size of peas or less. With the processor running, slowly add enough water until the pastry comes together in a ball. You may not need all of the water. Remove from the bowl and divide in two discs. Refrigerate while you make the rest of the recipe.

Season the fish with salt and pepper and dredge in flour. Heat the olive oil in large skillet. Pan fry the filets until brown but not overcooked. Remove from the skillet and set aside.

Add the sliced onion and saute until tender, adding more olive oil if necessary. Add the tomato, spinach and cauliflower florets. Saute for 2 minutes more. Add salt and pepper to taste, add a cup of water and cover. Simmer until the cauliflower florets are fork tender. Add the olives.

Roll out one of the pastry discs and line the bottom of a large pie pan with it. Place half of the vegetable mixture in the pie. Place the fish filets on top of the vegetables and cover them with the remaining half of the vegetables. Roll out the other pastry disc and place it on top of the fish and vegetables layers.

Place on the middle rack of the oven, preheated to 350°F Bake for 30 min or until the crust is golden brown.