Perch with vegetable garnish in lemon sauce

Sea bass (fillet)2 pieces1/2 tspOlive oilLittleWhite wine (dry)1/2 stackLemon (juice)2 tsp.Parsley (finely chopped)2 tbsp.Butter1 tspCorn (fresh or frozen)400 packsTomatoes (sweet, chop finely)2 piecesSpinach (leafy, young)200 packs
  • Servings:
  • Flow temperature:Hot dish
  • Processing Type:Roasting

Sprinkle the perch fillet with salt and fry in a small amount of olive oil for 5 minutes on each side in a deep frying pan. Arrange on plates and leave to warm. Without dimming the heat, pour wine and lemon juice into the pan, keep the sauce on medium heat for 2 minutes, stirring constantly. Remove from the heat, add the parsley and melt a small piece of butter in the sauce, then pour the finished fish over it.

Return the pan to the fire, add corn, fry for 2 minutes, then add tomatoes and spinach - simmer for a few minutes until cooked. Serve with fish.

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