Flavoured butter: Mix all the ingredients and set aside. Using a knife, make a lengthwise incision, on either side of the main artery of the fish, from head to tail. Cut off and remove the extremities. Open the fish up as if it were a book and remove as many bones as possible. Coat the inside skin of the fish with half the flavoured butter. Spread the spinach leaves and pieces of cheese inside the cavity. On one side (filet) only, add the pieces of tomato, chopped onion and lemon. Sprinkle with the chili and coriander. Re-seal to reconstruct the fish. Spread the remaining butter in the centre of a piece of aluminum foil about twice the length of the fish. Placed the stuffed fish in the centre so that it is completely enveloped by the butter when the foil is folded. Sprinkle with white vermouth. Close up the aluminium foil like a parcel. Place the foil-wrapped fish on a well-heated grill and cook (15 to 20 minutes) on each side. Open up the foil and enjoy with the skewer of fingerling potatoes and grilled asparagus as a side dish.

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3-4 lb (1 1/2-2 kg) whole sea bass scaled 1 pack of fresh spinach, washed, stems cut 1 tomato, sliced 1 onion, finely chopped 1 lemon, peeled and thinly sliced 1/2 chili pepper, chopped 4 fresh coriander stems