Name: Crispy Trout with Wilted Watercress
Yield: Makes 4 servings
Ingredients: 1/3 cup yellow cornmeal; 1 teaspoon grated lemon peel; 1 teaspoon salt; 3/4 teaspoon coarsely ground pepper; 4 boneless trout fillet halves (about 1 1/4 pounds); 1 tablespoon butter; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 bunch watercress, trimmed; Lemon wedges

Serve with: Steamed carrots and scalloped potatoes. Dessert: A bakery strawberry tart.

Recipe notes