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WHITE FISH WITH SPINACH, PINE NUTS AND BLUE CHEESE STUFFING

INGREDIENTS

4 flounder fillets or any flat white fish fillets
(approx. 3 ounces each in weight)
8 ounces fresh spinach or 6 ounces frozen spinach
1/4 cup pine nuts, toasted
4 ounces ROSENBORGŽ Mellow Blue Danish cheese

SERVES 4

METHOD

1. Cook the spinach in a Dutch oven with the water until just wilted. Drain well, squeezing to remove as much water as possible.

2. Mix with the pine nuts, cheese and seasonings.

3. Lay the fish on a board, skin side down. Divide the spinach mixture between the fillets, roll up the fish and secure with cocktail sticks. Place into an ovenproof dish.

4. Pour over the wine and cover with a sheet of aluminium foil.

5. Bake in a preheated oven, 375°F / 190°C / Gas 5, for 20 minutes until the fish is cooked through.

6. Remove cocktail sticks and serve with seasonal vegetables.

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