Amy Thielen

Amy Thielen is a chef, a TV cook and a two-time James Beard Award-winning food writer. She is author of The New Midwestern Table and appears on the cooking show "Heartland Table." She has written for Men’s Journal, Midwest Living, Epicurious, the Minneapolis Star-Tribune, and Saveur, where she is a contributing editor.

Content By This Author

"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.