Lemon & Parmesan Perch with Sauteed Spinach

Preheat oven to 375 degrees F. Line a large baking tray with parchment paper and set aside.

In a medium bowl combine the bread crumbs, parmesan, parsley, lemon zest, garlic powder, salt and pepper. Stir to combine.

Place the fish on your baking tray and spoon over the bread crumb mixture. Evenly spread it out and firmly press it down with your hands. Pour over melted butter and squeeze over the lemon juice. Bake for 25 - 25 minutes or until fish is completely cooked.

In a large skillet set over medium heat, add the olive oil and garlic and stir. Cook for about one minute. Add the leeks and cook for a further 5 - 8 minutes or until the leeks are soft but not browned. Add the spinach and stir well until wilted, about 2 -3 minutes.

Season with salt and pour over balsamic vinegar. Stir well and remove from heat.

Cut the fish into pieces and serve over the spinach. Serve with extra lemon wedges if desired.