• 4 Sea Bass Fillets (2 skinned)
  • 75g of Frozen Spinach
  • 50g of Ricotta Cheese
  • 1 tomato sliced
  • 1 lemon sliced
  • grated nutmeg
  • pinch of cracked black pepper
  • pinch of sea salt


  • STEP 1
    Preheat oven to 200C/180C fan/Gas Mark 6
  • STEP 2
    Skin 2 of the fillets, place the un-skinned fillets on two pieces of non stick tinfoil
  • STEP 3
    Mix together the Spinach, Ricotta and grate nutmeg over the mix, spread the mixture across the two fillets
  • STEP 4
    Slice the lemon and tomato and place alternately down the spinach mixture, lightly season with salt and pepper place the skinned fillet on top and wrap tightly into a parcel
  • STEP 5
    Place both parcels into the oven for 20-25mins and serve with new potatoes, and broccoli

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