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Ingredients

• 1 tbsp olive oil
• 4 zander, fillets (a member of the perch family), skin on
• 1 pinches black pepper
• 1 tbsp butter
• 3 clove garlic
• 300 g spinach

• 5 shallots, finely sliced
• 100 ml white wine vinegar
• 150 ml white wine
• 250 g unsalted butter, diced
• 1 pinches black pepper

Description

For A Luxurious Fish Dish Try Michel Lemoine's Pan-fried Fish Served With A Velvety Butter Sauce And Sautéed Spinach

UK TV