Baked pikeperch with spinach with bechamel sauce served with roasted potato wedges and salad with tomatoes

Zander fillets wash and sprinkle with salt to taste. Fry in a pan for 2-3 minutes on each side. Heatproof dish greased with butter and place the fish in it. Toss into the pot butter, melted, add the flour and stir to did not lumps, then pour in the milk and stir vigorously. Bring to the boil. Set aside and season to taste (salt, pepper, a bit of nutmeg). Boil spinach leaves, chop, season (salt, pepper, garlic) and add to the sauce. Pour arranged in a dish fish. Bake for about 20 minutes. Wash tomatoes, cut into quarters, adorn coriander.
Ingredients:
fillet of pike-perch
3 tablespoons butter
2 tablespoons flour
2 cups milk
salt
pepper
pinch of nutmeg
clove of garlic
4-5 handfuls of spinach leaves
3-4 cherry tomatoes