600 g leaf spinach
4 sea bass fillets (or plaice or trout fillets)
zest and juice of one organic orange

200 g cherry tomatoes
30 g sundried tomatoes in oil
1 clove of garlic
1 shallot
3 tbsp olive oil
1 tsp brown sugar
3 tbsp raisins
pinch of ground nutmeg

salt and pepper

Clean, wash and blanch the spinach. Drain in a sieve.

Mix the orange juice and zest with salt and pepper. Rinse the fish fillets, dab dry and place in the marinade.

Wash and halve the cherry tomatoes, finely dice the garlic, shallot and sundried tomatoes (keep the liquid).

Heat the olive oil and liquid from the tomatoes in a frying pan, stir in the sugar and brown the garlic and shallot. Add the tomatoes and raisins, season with salt and pepper to taste and allow it to simmer for a short while.

Add the spinach and a pinch of nutmeg to the tomato mix and portion out in the centre of 4 x A3 sheets of SAGA Cooking Paper. Place the fish on top and make SAGA boats. Cook in a preheated oven at 180°C (200°C) for about 10 minutes.

This dish goes well with mashed potatoes or toasted baguette