We got black gill rockfish for the first time from our seafood CSA. Line-caught, from Ft. Bragg.

I knew I wanted a simple preparation Рthis is a mild white fish, and ultra fresh. A classic meuni̬re was the first thing that came to mind.

A light dredge in flour and seasoning, then the fillets are cooked in a bit of butter. It takes no time at all for them to be done.

After the fish is cooked, it’s removed from the pan, and then comes the magic – a sauce. Browned butter, lemon juice, and parsley. That’s it, just three ingredients and a bit of heat, and it’s perfect.

• Rockfish Meunière (Bon Appetit, April 2010)