How Do You Make Stuffed Fish Fillets?
• In a dry skillet over medium low heat, toast pine nuts until brown. Shake the skillet frequently to avoid burning them. Set aside to cool. • Heat olive oil in a large frying pan over medium heat. • Add shallot and cook until soft which is about 3 minutes. • Add spinach, wine, salt and pepper and cook until spinach wilts, about 3 minutes. • Transfer to a cutting board, cool slightly, chop and place in a small bowl. Stir in pine nuts and set aside. • Heat oven to 425 degrees Fahrenheit (218 degrees Celsius). • Season fish fillets with pepper. (See Clean/Gut a Fish & Fillet a Fish} • Divide spinach mixture into four equal portions; place each in center of fish. • Roll the fillets, sprinkle with lemon juice and wrap each bundle with a slice of bacon. • Tuck a rosemary sprig beneath the bacon. • Place fish in baking dish and scatter sliced lemons around fish on the bottom of dish. • Bake for 12 to 15 minutes then transfer to the broiler and broil the top of the fish until lightly browned,
