Roast Perch with Dill and Lime Sauce- serves 4

500gm Perch or any white fleshed fish
For the dressing:
100ml olive oil
2 tbsp lime pickle
2 tbsp fresh dill, chopped
70gm butter
salt and freshly ground black pepper

1. Preheat oven to 220C
2. Place the fish in a shallow bowl; mix together the oil, pickle and dill to make the dressing and pour over the fish. Cover and marinate for 15 minutes.
3. Melt 25g butter in a pan. Add the fish, skin side down and cook for 3-4 minutes until golden brown.
4. Turn the fish over and cook for a further 2-3 minutes.
5. Transfer the fish into an ovenproof dish, reserving any juices in the pan and bake for 5-8 minutes.
6. Add the marinade mixture to the pan. Add the remaining butter and whisk continuously until the sauce has thickened. Season.
7. Place on a bed of spinach and serve with the sauce.

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