Instructions: Squeeze juice of 2 lemon wedges over both sides of bass fillets. Let stand 5 minutes. Lightly pat dry with paper toweling. On plate combine flour and paprika. Dip fillets in flour to coat lightly.

In large non-stick skillet sprayed with no stick cooking spray, heat oil. Saute fish over medium-high heat for 3 to 4 minutes on each side, or until fish is opaque and just flakes easily with a fork. Salt and pepper to taste.

In small bowl, combine all Light And Lemony Dill "Butter" ingredients.

Makes about 1/3 cup. Serve 1 to 2 teaspoons over each serving of bass fillets or garnish each serving with remaining lemon wedges, if desired.

This recipe yields 4 servings.

Comments: Bass are very good to eat. Largemouth, smallmouth, Kentucky and spotted bass all taste the same - delicious. Part of the fun of bass fishing comes with the wonderful meals that follow, made possible by your angling skill.

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