perch fillet sprinkle with salt and fry in a little olive oil for 5 minutes on each side in a deep skillet. Arrange on plates and keep warm. Not diminishing the fire, pour in a pan wine and lemon juice, keep the sauce over medium heat for 2 minutes, stirring constantly. Remove from heat, sprinkle parsley and melt a small piece of butter in the sauce, then pour them cook the fish.
Return the skillet on the fire, pour the corn, cook for 2 minutes, then add the tomatoes and spinach — simmer a few minutes until tender. Feeding to the fish.