Roasted Porgy With Figs And Prosciutto

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

bream fillets, prosciutto, figs, olive oil, butter, shallots, young spinach, nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/19443 (may not work)