Defrost fish fillets slowly and pat dry. Sprinkle with fish seasoning and leave for about 10 minutes. Alternatively, sprinkle with lemon juice, season with salt and pepper.
Dredge the fillets in flour. Heat olive oil in a skillet and sear fillets on both sides until crispy.
Place in an ovenproof dish and cook in the oven at 150 °C hot air for another 15 minutes.
In the meantime, melt butter in a pan. Whisk in the mustard until you have a creamy sauce.
Arrange the fish and pour the mustard sauce over it. Serve the pike perch in mustard butter.
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