Butter perch fillet

Butter perch fillet


Butter perch fillet

  • 2 perch fillet
  • 150 g spinach
  • 100 g baby potatoes
  • 30 g butter
  • basil
  • 1 lemon
  • olive oil
  • garlic
  • 1 onion
  • salt
  • pepper
  • 10 g flour
Preparation of the perch fillet
  • Fillet the fish.
  • Add some salt, pepper and flour (take care as the perch fillet is very delicate).
  • Put some olive oil in a pan and then fry the fish fillet - one minute each side.
  • When the fish is done, turn off the heat and add some butter to the pan.
  • It’s very important to add the butter directly from the fridge and melt it in the pan. Add some lemon juice at the end.
Preparation of the sautéed spinach
  • In a very large pot or casserole dish, heat the olive oil and sauté the garlic and onion at medium heat for about 1 minute, but not until it's browned.
  • Add all the spinach, salt, and pepper to the pot, toss it with the garlic and oil and cook for 2 minutes.
Preparation of the baby potatoes
  • Boil the baby potatoes and fry them for approx. 1 minute in a pan.
  • Tip: Put some olive oil in a glass and add some basil leaves (or green leaves). After a few minutes, the oil will have a special flavour.


  • Fish
  • Onion
  • Flour
  • Spinach
  • Baby potatoes
  • Butter
  • Basil
  • Lemon
  • Olive oil
  • Garlic
  • Salt
  • Pepper


  • 3

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