“Stuffed Sea Bass with Spinach”

Ingredients for making the fish

• 2 large sea bass fillets
• ½ cup double cream
• a little grated nutmeg
• salt and pepper
• ½ tsp corn flour
• ½ cup grated Parmesan
• 100g blue cheese
• 200g fresh spinach or frozen, thawed
• 1 tsp lemon juice
• 20 gms Broccoli
• 20 gms asparagus
• 3 nos cherry tomatoes
• 1 tsp balsamic reduction

Method of making

• 1. Prepare the spinach sauce: bring the cream to the boil in a medium sized pan, add the grated nutmeg, season with salt and pepper. Let it bubble for a couple of minutes so it thickens and cooks down. Mix the corn flour with a little water and stir into the cream. Add the grated Parmesan, the blue cheese, stir well and cook for a few minutes over low heat.
• 2. If you are using fresh spinach wash it well and blanch or wilt it in the microwave, squeeze out the moisture and chop quite finely. If frozen, thaw it as much as time allows. Add the spinach to the cream sauce, squeeze in some lemon, stir well, cover and cook for about 15 minutes until the spinach is tender.
• 3. Preheat the oven to 200C/400F/gas 6. Prepare a baking dish large enough to contain the sea bass fillets slit from the center and stuffed the marinated layer of the spinach into it. laid side by side. Spread a third of the sauce on the bottom, place the fillets on top of it and cover them with the rest of the sauce.

Please Note

• Bake for 10-12 minutes, depending how large the fillets are. Lift the fillets with the spinach sauce onto plates with a large fish slice. arrange the vegetables and serve hot with the choice of rice or pasta.