Crunchy Baked Yellowtail w/ Dill Tartar Sauce

4 yellowtail snapper filets
1/2 stick of butter
2 cups cornflakes, crushed
2 lemons
salt
freshly ground pepper

Preheat oven to 350 degrees. Melt butter, add juice from 1 1/2 fresh-squeezed lemons and stir in bowl with crushed topping to coat. Place fresh yellowtail filets in shallow baking dish and cover with crushed topping mixture. Bake for about 30 minutes at 350 degrees. Season to taste with salt and pepper. Garnish with dill tartar sauce and lemon wedges from remaining half of lemon.

Dill Tartar Sauce:
1 cup mayonnaise
juice from 1/4 to 1/2 lemon
1/4 cup capers
1 tbsp dill
1 tbsp white onion, diced
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp Worcestireshire sauce
salt and pepper, to taste

Mix ingredients together, adding lemon juice as needed to achieve desired consistency.