Method

1. Preheat the oven at 200°C and line a baking tray with greased foil.

2. Heat the oil and sauté the garlic for a minute. Add the mushrooms and pepper and cook until slightly soft.

3. Add the Swiss chard, thyme and lemon zest and cook until wilted. Season and leave to cool slightly.

4. Make a lengthwise slit on the fish fillets (keeping both ends in tact) to make room for the stuffing. Stuff half of the stuffing into each fillet and place in a baking sheet lined with foil. Bake in oven for 10 minutes.

5. Add the sugar snaps and bake for a further 2 minutes of cooking until the fish flakes easily when tested with a fork. The fish should still be pink inside.

6. Transfer to serving platter and finish with a squeeze of lemon juice.