Pan-Seared Bass, Meyer Lemon

Ingredients

• 2 largemouth bass fillets (or bluegill/catfish)
• ¼ cup cornmeal or flour (home-milled), for dredging
• 3 tbsp butter
• 1 Meyer lemon — half juiced, half in thin slices
• 2 tbsp parsley or dill, chopped
• 1 clove garlic, optional capers
• Salt & black pepper

Off the list: bass, citrus, butter, herbs, garlic, cornmeal. Bought: salt, pepper, capers.

Method

1. Pat the fillets very dry; season both sides with salt and pepper.
2. Dredge lightly in cornmeal and shake off the excess.
3. Melt 2 tbsp butter in a skillet over medium-high until foaming. Lay the fillets in skin-side down.
4. Sear 3–4 min without moving until golden; flip and cook 1–2 min more. Lift out.
5. Add the last butter, garlic, and lemon slices; let the butter brown 30–60 sec.
6. Off heat, stir in the lemon juice, capers, and herbs. Spoon over the fish.