"I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero.

Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.

Freshwater fish with butter, pine nuts, tangerine peel and capers.

Serve with instructions for squeezing the chunks of softened lemon over the fish.?

Serve with pita or bread for dipping.?

Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.

Note: First, make the ghee: Put the butter in a small pan, bring it to a simmer, and cook until it turns brown at the edges, 3 to 4 minutes. Let the butter sit for a minute. Then tilt the pan and carefully skim off the solidified top crust with a spoon, taking care to remove as much of this stiff white froth as possible. Put it in a small dish. Pour the clear golden butter into another small dish, and pour the darker brown dregs at the bottom of the pan into the dish containing the froth. This can be done well ahead of time, even a day or two before; ghee keeps well in the refrigerator.