Pork-covered Sea Bass Fillets
Wash the fish, pat dry and brush with lemon juice. Break up with a fork, add the herbs and divide into 4 equal portions.
Take 3 slices of bacon and lay out side by side, overlapping slightly. Repeat with the remaining slices of bacon. Put a portion of fish in the middle of each set of bacon slices, season with salt and pepper and roll up enclosing the fish. Tie with kitchen string.
Lightly fry the parcels in a dry frying pan, then add the fish stock and cream and cook very gently over a low heat for about 20 minutes.
Meanwhile wash and sort the spinach and sweat briefly in clarified butter. Add 2-3 tbsp water and cook gently until the spinach wilts.
Divide the spinach between 4 plates, remove the string from the fish parcels and place the fish on top of the spinach.