Working on the dark skinned side of the fillet, make an incision straight down the back of the fish until you hit the bone. Lift the fillets as if quarter cross filleting, but leaving the fillets attached to the frill – just so that they have been ‘turned back’
Put onto a baking tray lined with tin foil.
Meanwhile mix the artichoke hearts with the sage and crème fraiche. Season to taste with salt and pepper.
Spoon the artichoke heart mixture down the centre of the fish and sprinkle with the breadcrumbs and cheese.
Bake in the oven for 10-12 minutes or until the breadcrumbs are lightly toasted and the fish fillets opaque and serve.