Zander with butter and garlic sautéed spinach

For a luxurious fish dish try Michel Lemoine's pan-fried fish served with a velvety butter sauce and sautéed spinach
By Michel Lemoine
Zander with butter and garlic sautéed spinach
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 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

For the garlic sauce

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


1. Heat the olive oil in a non-stick frying pan. Season the zander fillets.

2. Place the fillets, skin side-down, in the hot frying pan. Fry for 3 minutes, turn over and fry for another minute and a half. Keep warm.

3. Meanwhile, make the sauce. Bring the shallots, white wine vinegar and white wine. Bring to the boil and cook briskly until reduced by two-thirds.

4. Gradually, whisk in the diced butter and season with salt and freshly ground pepper. Strain the sauce.

5. To cook the spinach, melt the butter in a pan with the garlic and cook for two minutes on a low heat.

6. Add the spinach and cook briefly for 2 more minutes. Season with salt and freshly ground pepper.

7. To serve, pile the spinach onto four plates, place a zander on top of each portion and pour the glossy sauce around. Serve at once.

Variations: Substitute pike or perch for the zander

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