Toasted wheat germ and cornmeal combine to create a light, crunchy crust for this delicate fish (a.k.a. fluke), which also tastes wonderful with homemade tartar sauce. Soaking the fillets in milk before cooking plumps the meat and helps keep it moist.
Place fish in a large dish and cover with milk. Refrigerate 30 minutes.
In a large skillet over medium heat, cook scallions in 2 tablespoons oil until softened, about 1 minute. Stir in garlic and corn. Cook 3 minutes. Reduce heat to low, cover, and keep warm.
Combine wheat germ, cornmeal, salt, and cayenne pepper in a large, flat dish. Whisk to mix.
Remove fish from refrigerator and drain off milk. Dredge fillets in wheat-germ mixture and place on a baking sheet.
In a large nonstick skillet on high setting, heat 2 tablespoons oil. Add half the fillets and cook 3 minutes per side, adjusting heat slightly if they start to brown too fast. Transfer cooked fillets to a platter. Add remaining oil to skillet and cook remaining fillets.
Just before serving, stir basil and chives into scallion-corn ragout. Season with salt to taste. Spoon ragout onto each plate and top with a fish fillet and lemon wedge. Let guests squeeze lemon over fish at the table.