Dry, damp, dry. Those are the necessary actions in breadcrumb finish. Whether it be chicken or fish fillets, a light dredge or dusting of flour is the initial step, therefore the "dry" term. Next the "damp," a dip in a mix of eggs and milk. And last, a great roll in breadcrumbs. Typically those crumbs are panko, bits made from crustless white bread that are coarsely ground into airy, large flakes. Panko offers fried foods a light, crunchy covering.

In this dish, the coated fish fillets are sautéed and ended up with a Meyer lemon sauce enhanced with capers and fresh parsley. If wanted, serve the tasty fish on a bed of prepared child spinach.

Fish Fillets with Capers and Meyer Lemons

Yield: 4 servings

COMPONENTS

4 (4-to-6-ounce) mahi fillets or albacore fillets, each 1 inch thick

Salt and newly ground black pepper to taste

All-purpose flour for dusting

2 eggs and 1/4 cup milk, beaten

2 cups panko; see cook's notes

1 Meyer lemon, cut into supremes; see cook's notes

4 tablespoons butter

1 tablespoon capers, drained

2 tablespoons chopped fresh Italian parsley

3 tablespoons vegetable or canola oil, plus extra oil if needed

Optional for serving: Cooked spinach; see cook's notes

Cook's notes: Panko is Japanese dry breadcrumbs. It's cost the majority of supermarkets. To cut the lemon into supremes (peeled segments cut to eliminate membranes), start by removing peel; cut a piece off top and bottom of lemon, and then cut off peel in strips following the shape of the lemon, getting rid of the white pith together with the peel. Next, utilizing a sharp paring knife, cut along with the membranes to get rid of areas from membranes. Reserve membrane package (the now flesh-free remains from which the sectors have been gotten rid of).

This dish is tasty served on bed of prepared spinach. Purchase one 10-ounce container of baby spinach leaves. Location leaves in microwave-safe bowl, sprinkle with little bit of water (less than 1 teaspoon), cover with plastic wrap, vent with tiny hole and microwave 2 to 3 minutes. Beware when you eliminate plastic; open it far from you to avoid burns. Season with salt and a little balsamic vinegar.

DIRECTIONS

1. Season fish with salt and pepper. Dust each fillet with flour, then dip in egg-milk mixture, then in panko. Set on plate or plate and cool while you prepare lemons.

2. After cutting lemon into supremes (see cook's notes), the membrane package can be squeezed and used as a source of juice. Squeeze membrane bundle over a small pan to extract juice; discard membrane bundle. Add butter to pan. Location pan over medium-low heat; stirring, to melt butter. Add lemon sections, capers, and parsley; set aside when butter has melted.

Cook until well browned, 2 to 4 minutes. Test in middle of thickest part of 1 fillet (cut into fish and see if it's consistently nontransparent). If fish isn't cooked through, place in 350-degree oven for 4 to 8 minutes.

4. Place spinach on 4 supper plates and top with fish if utilizing. Heat sauce and spoon on fish.

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com