Soak sultanas in 100 millilitres of hot water for 20 minutes, then drain.

Toast pine nuts in a hot pan and chop roughly. In a bowl, mix sultanas, pine nuts, breadcrumbs, garlic, parsley, sea salt and pepper, mulching the mixture with your hands until well mixed.

Now, imagine each cutlet is a pair of trousers. With a sharp knife, cut from the crotch down each inside leg, removing the fine ribcage bone. Cut either side of the backbone from the crotch to the top and remove the bone (try not to cut through the skin completely, although it doesn't matter if you do). Feel the flesh for any pin-bones and tweezer them out.

Re-shape each cutlet into a round, trimming off the fatty ends. Fill the centre with the sultana stuffing, pat it in firmly and tie into a round with string.

Scatter any remaining mixture on top, place on a tray lined with lightly oiled baking paper and refrigerate for 30 minutes (this can be done up to a day ahead).

Heat the oven to 200C. Drizzle the fish with olive oil and bake for 15 minutes or until cooked. Scrape off any white residue on top and serve with sprigs of parsley or watercress and wedges of lemon.