Remove white stalks from spinach. Cut each leaf in half lengthwise, drop leaves into a saucepan of boiling water, drain immediately, place into a bowl of iced water; lift leaves out and drain.

Place fish, skin side down on bench. Spread each fillet evenly with combined cheeses. Place each piece of fish between 2 pieces of spinach, roll up firmly, secure with toothpicks.

Place rolls in ovenproof dish, dot with butter, cover, bake in moderate oven 20 mins (or m/wave on High for about 5 mins) until just tender. Cool 1 min before slicing; serve with sauce.

Sauce:

Heat butter in small frying pan, add garlic and onion, stir constantly over heat until onion is soft. Add tomatoes, stock cube, water and wine. Bring to the boil, reduce heat and simmer, uncovered, for about 5 mins, or until mixture thickens slightly. Blend or process tomato mixture until smooth; stir in oregano.

* Approx 865 kJ (207 cal) per serve *