Instructions: 1. Infuse 4 ounces canola oil with lemon grass and lemon zest by bringing almost to a simmer on range and allowing to cool(overnight, if desired).

2. Make a vinaigrette by combining 1 egg yolk, 1 teaspoon mustard, 2 tablespoons water, lemon juice, 1 tablespoon white vinegar. Salt and pepper to taste. Whisk in a small bowl (or in bottom of blender) until frothy, add strained lemon-infused oil in slow steady stream until well blended and creamy.

Assembling

1. Roast fish by heating large non-stick pan until quite hot. Add 2 tablespoons oil, season fish with salt, pepper and ground coriander, then dredge in hour. Saute until brown, first on flesh then skin side, drain excess oil, baste with butter.

2. Heat vegetables with butter, 2 tablespoons water, salt, pepper, and arrange attractively on a plate. Place fish over 1/3 of vegetables and drizzle vinaigrette around all.

3. Garnish with chopped dill and dill sprigs.

PASTA dESTATE

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