Pan-Cooked Bass With Dill and Cucumber

Recently found this recipe in a magazine...one of the many I have laying around the house. I am putting it here for safe keeping. The cucumbers provide a great visual effect and help keep the fish moist.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 4  bass fillets, 1/2-3/4-inch thick with skin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 tablespoons fresh dill, finely chopped
• 1⁄2 seedless cucumber, very thinly sliced
•  parchment paper

Directions

1. Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool.
2. Put fillets, flesh side down, in butter. Then turn over so the skin sides are down.
3. Sprinkle fish with 1/2 teaspoons salt and 1/4 teaspoons pepper, and 1 Tbs. dill.
4. Arrange cucumber slices overlapping on fish - like scales - and season with salt and pepper.
5. Cover fish directly with a piece of buttered parchment paper, buttered side down. Paper should be large enough to cover the fish. Tightly over skillet with lid or foil.
6. Cook fish over medium high heat until just cooked through, 3-5 min, depending on thickness of fish.
7. Remove parchment and sprinkle fish with remaining dill and drizzle with some of the pan juices.