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.