Pan-Fried Sea Perch with Lemon Juice and Herb Butter

FOR FISH AND BUTTER: Cut one lemon in two and squeeze half over the fish. Cut the remaining half into 2 wedges and the other lemon into 4 wedges and set aside. Mash the butter with salt, pepper, herbs, bell pepper and garlic. Spread over the fish and pan-fry until cooked through, turning once. FOR ZUCCHINI: Slice zucchinis lenthwise without cutting through the stalk end. Drop into boiling, lightly salted water to simmer until just tender. Drain well. TO SERVE: Arrange fish and zucchini on plates with white rice, lemon wedges and sprigs of dill. Spoon any sauce left in the pan evenly over the fish. NOTE: Parsley and dill can be replaced with 2 teaspoons of fresh coriander.