Fish Cutlets With Pesto Butter - cooking recipe

Ingredients

6 tbsp butter, softened
2 tbsp basil pesto
1/4 tsp cracked black pepper
1 tsp lemon zest
1 tbsp olive oil
4 (7 oz) white fish fillets
3.5 oz baby spinach

Preparation

For the pesto butter, blend or process butter, pesto, pepper and lemon zest in a small bowl until combined.
Heat olive oil in a large frying pan over medium-high heat. Cook fish in batches until browned on both sides and cooked to your liking. Set fish aside.
Add butter mixture to pan and stir over low heat until butter melts. Return fish to pan and coat with melted butter mixture.
Serve fish with baby spinach.