Instructions: Sturgeon is a firm, meaty fish with a rich flavor that lends itself to roasting. This simple preparation shows off the quality of the fish. Sturgeon is farmed in the Sacramento River and is caught wild in San Francisco Bay, the Delta and the Sacramento River

2/3 cup fresh breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon fresh thyme leaves
1 cup milk
1 1/3 pounds fillet of sturgeon, about 1 inch thick, cut into 4 pieces 1/2 tablespoon butter for baking sheet
2 tablespoons melted butter
2 lemons, cut in half

Preheat oven to 550 degrees.

Put the breadcrumbs into a dry skillet. Toast over medium heat for about 5 minutes, stirring frequently, until the breadcrumbs turn golden. Remove from heat and stir in the salt, pepper and thyme. Spread the breadcrumbs on a plate.

Put the milk in a shallow baking dish and dip the fish into it, and then into the breadcrumb mixture, coating the fish thoroughly.

Grease a baking sheet with the 1/2 tablespoon butter. Place the fish on the baking sheet, then drizzle with the melted butter.

Roast for 8 to 9 minutes, until the fish is opaque and flakes easily when prodded with the tip of a knife.

Remove from the oven and squeeze a half lemon over each fillet.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.