Instructions:
1. Mix chopped dill with chopped thyme and salt.
2. Slit the skin of the pike-perch and rub in the prepared herb salt into the fillets.
3. Drip olive oil onto the fillets and leave them to marinate for a while.
4. Prepare the spinach in the meantime: melt butter in a frying pan, add finely chopped shallot, pressed garlic, pine nuts and stalk of celery cut into pieces and fry everything.
5. Pour white wine on the fried mixture and simmer for a while.
6. Add cleaned spinach into the fried and simmered mixture, season with salt, stir and leave to rest.
7. Finally add cherry halves and warm up.
8. Put the marinated fish onto a clean heated frying pan with the skin facing downwards and roast slowly for 3 minutes on both sides.