Instructions: Preheat the broiler with the rack at the top or 3-inches below the heat source.

Cut through the thyme leaves once or twice with a large sharp knife to encourage them to release their flavor. Place them in a small mixing bowl with the parsley, chives or scallion, and dill, and mix them thoroughly. Open up the flaps of the fillets and squeeze the lemon over the insides to moisten them. Season the insides with salt and pepper, and sprinkle the herbs evenly over the inside part thats lying flat. Fold the flaps back over to cover the herbs.

Lightly oil a broiling pan with vegetable oil and lay in the fillets, flap-side up. Season their tips with salt and pepper and place them under the broiler. Broil them for 4 to 5 minutes without turning, until theyre lightly browned and just cooked through. Its easy to tell if theyre cooked - unfold one side of a flap and look for any pink rawness. Cook a minute or two longer if necessary. The fillets have a good deal of brownish fat, dont confuse it with pink undercooked flesh.

To prepare the optional brown butter, place the butter in a small skillet over medium-high heat. It will froth up and then subside. When the froth begins to subside, swirl the pan by the handle - the butter will begin to turn brown as the froth subsides. When the butter has turned nut brown, in a matter of seconds, turn off the heat and add the lemon juice. Season the brown butter with salt and pepper.

Place the fillets on warm dinner plates. Spoon the brown butter over them, if using it, garnish the plates with lemon wedges, and serve right away.

this recipe yields 4 servings.

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