2 Tbs. oil 2 rashers back bacon 1 medium onion, peeled and finely chopped 1 clove garlic, peeled and crushed 6 new potatoes, cooked and sliced 4 sheets filo pastry 4 fillets sea bass salt and ground black pepper 12 spinach leaves, veins removed, blanched and drained freshly grated nutmeg 2oz/50g melted butter watercress for decoration
Instructions
1) Heat oil in a pan and fry bacon until crisp. Add onion and garlic and fry until soft, but not brown. Add potatoes and cook until heated through.
2) Lay 2 sheets of filo on a worktop, on top of each other. Place one sea bass fillet in the middle of the sheets and season with salt and freshly ground black pepper.
3) Put a layer of spinach leaves over the bass fillet, season with freshly grated nutmeg.
4) Next add half the bacon and potato mixture in a layer, then another layer of spinach and nutmeg. Tuck spinach leaves around the filling.
5) Season another fillet and lay it on the top. Wrap up in the filo like a parcel and place on a baking sheet with the seam underneath.
6) Repeat with remaining pastry, fish and filling. Paint with melted butter.
7) Bake at 400F, 200C for around 20 minutes-or until pastry is golden and crackly.
Serve decorated with watercress.
