With a little help from some pepper

Today my fishmonger said, "Well, if you've had the bass, it's been a while, so why don't you have that this week?" Sure. I bought both the fillets she had left and cooked one with a little butter in the skillet, with olive oil, black pepper, and salt on the fish itself on both sides. Maybe I'm just hungry, or maybe it's just tasty: either way, I'm contemplating getting the other fillet out of the fridge and cooking it too.

It's no longer heirloom tomato season :( but I have sugar snap peas I bought at the supermarket a few days ago. I tossed those in the oil-pepper mixture remaining in the skillet after the fish. I added a little ground ancho to add another dimension to the vegetables, which was absolutely the right choice. So good.