Instructions - Preheat a grill to a moderate heat.
- Cut the fillets into 5cm slices. Put to one side whilst preparing the topping.
- Wash the spinach well, then blanch in boiling water for a minute. Drain and re-fresh under cold water. Squeeze out excess liquid, then finely chop. Combine in a bowl with the double cream, Parmesan and nutmeg.
- Place the fish fillets in a grill pan and cook for 3 minutes, turn and grill on the other side for3 minutes. Top with the cheese and spinach mixture and return to the grill and cook until golden. Serve immediately
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