First, remove the remaining bones from the pike-perch fillet, sprinkle with lemon juice. Sprinkle with fish spice on both sides, press down a little.
Heat oil in a coated frying pan, place fish skin side down and fry over not too high heat.
When the skin has a nice color, turn the fish, add garlic butter, let it finish frying.
Arrange on plates, spread the remaining garlic butter from the pan on top.
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