Sundried Tomato stuffed Hake with Spinach

2 large Hake fillets
100g ready to use sun-dried tomatoes
1 clove of garlic, crushed
1 tbsp olive oil
400g fresh baby spinach leaves
Knob of butter
50g grated Parmesan
Salt and freshly ground black pepper

Preheat the oven to 190C/gas mark 5
Mix the sun-dried tomatoes, garlic and olive oil together.
Spread out the fish fillet and on one end place the sun-dried tomato mixture. Roll the fillet and place it seam side down in an oiled ovenproof dish. Cover with foil and bake for 15mins or until the flesh flakes easily.
Meanwhile, wash the spinach and remove any large stalks, dry well. Heat the butter in a large pan and add the spinach, cook until it wilts down, season to taste.
Arrange spinach on warmed plates and top with the stuffed fillet. Sprinkle with Parmesan.