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Chapter: Baked Fish Recipes [Fish: Baked]
Section: Without Tomatoes
Recipe: Louisiana Fillets

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Louisiana Fillets
2 Tbsp olive oil (substituted for butter in original recipe)
2 1/2 pounds of fish fillets - sole, trout, snapper or catfish
2 Tbsp lemon juice
3/4 tsp. lemon and pepper spice
1/8 tsp. crushed red pepper
1/8 tsp. garlic powder

Preheat oven to 350F. Heat oil with lemon juice in a shallow pan. Coat both
sides of fillets with this mix. Lay fillets side by side, overlapping
slightly if necessary, in a pan. Mix spices together, and sprinkle over
fillets. Bake for 20-25 minutes, depending on size of fillets and type of
fish (catfish bakes the longest). Also, the pan may blacken, but that's
fine, the liquid will keep the fish moist. Serve immediately.

From: Susan Craig in 3 Rivers Cookbook III
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