Pan-Fried Perch with White Wine Cream Sauce

Rinse the perch fillets under cold water and pat them completely dry with kitchen paper. This is crucial for getting a proper sear, trust me.

Drizzle the fillets with lemon juice and season with salt and pepper. Dredge each fillet in flour, shaking off any excess.

Heat the butter in a large frying pan over medium-high heat. When it's foaming, add the fish fillets and fry for 2-3 minutes each side until golden. Remove and keep warm. (Don't move the fish too early - let it develop that lovely golden crust first)

In the same pan, pour in the cream and white wine. Let it bubble gently for a few minutes to reduce slightly and meld the flavours.

Season the sauce with salt and pepper to taste.

Arrange the fish fillets on a warmed platter. Scatter the raw mushroom slices over the top - they'll cook slightly from the heat of the sauce.

Pour the hot cream sauce over the fish and mushrooms, then garnish with chopped parsley.