Instructions: Bring a large pan of water to boil. Add the spinach and cook for 1 minute, until the leaves just wilt. Drain and squeeze out as much water as possible. Roughly chop the spinach and place in a bowl. Mix in the pine nuts and season with salt and freshly ground black pepper.

Open the fish flat, skin side down and fill with the spinach mix. Close up the fish again, enclosing the filling, and secure the opening with wooden cocktail sticks. Mix the flour with the salt and pepper and use to dust the fish all over.

Beat the eggs in a shallow bowl with the parsley. Heat a non-stick frying pan, then add the butter and heat until frothy. Dip the fish in the egg mixture to coat all over. Add the fish to the pan and cook for 3 minutes on each side until just beginning to brown. Drain on kitchen paper and serve with lemon wedges.

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