1. Prepare the spinach

Bring a large saucepan of lightly salted water to a boil. Add the spinach and blanch for approximately 20 seconds, just until the leaves have wilted. Remove with a slotted spoon or drain through a colander. Allow to cool slightly, then squeeze out as much excess water as possible using your hands. Roughly chop the spinach and set aside.

2. Cook the potatoes

Peel the potatoes, if preferred, and place them in a saucepan of cold, lightly salted water. Bring to a boil, then reduce the heat and simmer gently for approximately 15–20 minutes, depending on their size. The potatoes are ready when a knife slides easily through the center. Drain and keep warm until serving.

3. Make the creamed spinach

Finely chop the onion and crush the garlic. Melt a little butter in a frying pan or saucepan over medium heat. Add the onion and garlic and cook gently for 3–4 minutes, stirring occasionally, until soft and translucent without allowing them to brown.

Add the chopped spinach and stir to combine. Sprinkle over a little flour and cook for another minute, stirring continuously. This will help thicken the sauce.

Pour in the cream a little at a time, stirring well to avoid lumps. Gradually add milk until the spinach reaches a smooth, creamy consistency. Allow to simmer gently for 2–3 minutes, stirring occasionally. Season with salt and pepper to taste, then keep warm over very low heat.

4. Prepare the fish

Pat the pike-perch fillets dry with kitchen paper. Place the flour on a shallow plate and season with salt. Lightly coat each fillet in the flour, shaking off any excess. The coating should be thin and even.

5. Pan-fry the pike-perch

Heat a generous knob of butter in a large frying pan over medium heat. Allow the butter to melt and begin to foam, turning a light golden brown.

Carefully place the fish in the pan. Cook without moving the fish too much, until golden and crisp.

Gently turn the fillets using a spatula and cook for another 2–3 minutes, depending on their thickness. Spoon some of the hot butter over the fish as it cooks. The fish is ready when the flesh is opaque and flakes easily with a fork. Transfer to warm plates and keep warm.

6. Make the dill butter

Finely chop the fresh dill and cut the lemon into wedges.

Stir in the chopped dill and add four dashes of Worcestershire sauce. Swirl the pan to combine, then season with salt and pepper to taste.

Remove from the heat immediately to preserve the fresh flavor of the dill.

7. Plate and serve

Spoon a generous portion of creamed spinach onto each plate and arrange the pan-fried pike-perch alongside it. Add the boiled potatoes and serve dill butter on the side.

Finish with a wedge of fresh lemon on the side, ready to squeeze over the fish just before eating.

Serve immediately.