Perch with dill

Method

Pat the perch fillets dry and season with salt and pepper, then lightly dust with flour. Heat 25g butter in a large frying pan over medium-high heat and fry the fillets for 3-4 minutes on each side until golden and cooked through, then transfer to a warm plate. In the same pan, melt the remaining 25g butter and stir in the flour to make a roux, cooking for 1 minute. Gradually whisk in the fish stock and milk, stirring constantly until you have a smooth, creamy sauce. Fold in the fresh dill, season with salt and pepper, and squeeze in juice from half the lemon. Return the perch fillets to the pan and gently warm through for 1 minute. Serve immediately with the dill sauce, lemon wedges, and boiled new potatoes or steamed vegetables.