Basic Fish Fillet

• 1/4 cup rice bran
• Four 1/4-pound skinless mild fish fillets, such as fluke, trout, snapper, or bass
• 2 tablespoons safflower oil
• 1 lemon, cut into quarters and seeded

1. Pour the rice bran onto a piece of wax paper, newspaper, or parchment and dredge both sides of each fillet in it.
2. Set aside.
3. Heat 1 tablespoon of the oil in a 9-inch saute pan over high heat until it shimmers.
4. Reduce the heat to medium and place two fillets in the pan.
5. Cook for a minute or two on each side.
6. Move to a paper-towel-lined plate.
7. Add more oil to the pan and repeat with the remaining fish fillets.
8. Serve with the lemon wedges.

rice bran, fish, safflower oil, lemon

Taken from www.cookstr.com/recipes/basic-fish-fillet (may not work)