Roasted Porgy With Figs And Prosciutto - cooking recipe

Ingredients

8 None porgy or sea bream fillets, (about 4 oz each)
8 slices prosciutto
6 None figs, sliced
1 tbsp olive oil
1 tbsp butter
2 None shallots, peeled and diced
1 lb young spinach leaves
1 pinch grated nutmeg

Preparation

Preheat the oven to 400\u00b0F. Place four of the fish fillets on a chopping board, skin side up, and top with half the sliced prosciutto and figs. Place the 4 remaining fish fillets on top and top with the rest of the prosciutto and figs. Tie each pair of fillets together with fine kitchen string and transfer to a large greased roasting pan.
Drizzle the fish with olive oil, season with salt and freshly ground black pepper and bake for 10-15 mins until the fish is just cooked through.
Meanwhile, heat the butter in a frying pan and fry the shallots over a medium heat for 4-5 mins. Add the spinach and cook gently for a further few mins until the spinach wilts. Add the nutmeg and season to taste. Serve with the baked fish, drizzled with any roasting pan juices.