Stuffed Sea Bass Fillets

Preheat oven to 200C/180C fan/Gas Mark 6

Skin 2 of the fillets, place the un-skinned fillets on two pieces of non stick tinfoil

Mix together the Spinach, Ricotta and grate nutmeg over the mix, spread the mixture across the two fillets

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

Place both parcels into the oven for 20-25mins and serve with new potatoes, and broccoli