Step 1

Soak the saffron in the wine for 5 minutes. Combine the butter and garlic in small bowl.

Step 2

Use a wooden spoon to beat the white wine mixture into the butter until well combined. Stir in the coriander. Transfer the mixture to the centre of a sheet of non-stick baking paper. Shape into a 22cm log. Roll up in the paper to enclose and twist the ends to secure. Place in the fridge for at least 1 hour to chill.

Step 3

Place the flour on a plate and season with salt and pepper. Add the fish and toss to coat. Melt the extra butter in a large frying pan over a medium heat. Add the fish and cook for 2-4 minutes each side or until the fish is golden and cooked through.

Step 4

Cook the spinach in a saucepan of boiling water for about 30 seconds or until just wilted. Drain well. Cut 4 slices from the butter log. Divide the spinach and fish among serving plates and top with the butter.