More Southern Fare

This for Melanie over at MelanieJoy. She mentioned one time about a good recipes for fish and here it is.
My son has been doing some fishing and last night he caught a Bull Red.
He took care of all the yucky details and then asked me to fillet it. Can't you just tell I am thrilled? But it was nice to have some nice big fillets to work with-so I won't complain.
I thought you might like to see the finished product.
Here is what went into the dish and how it was put together.
I sprayed the pan and then I started layering on the flavor.
First-and always first-salt and pepper. Next a little basil pesto. If you don't like to make pesto or you don't know how you can get this at the grocery store. After you rub that on, sprinkle on a little roasted garlic. If you don't have this-- then you can use regular chopped garlic. If you have a little lemon seasoning for things like seafood or chicken you can use some of it on the fish. If not then use a little lemon juice. But you might want to put it on before the salt and pepper. For those of ya'll in the south you will know what crab boil is. For those of you not fortunate enough to have this--you are missing out. It is what gives all our boiled seafood its Louisiana flavor. It is great. I put a couple of drops on the fish and then a little in the water in the bottom of the pan along with a little lemon juice. Then of course you need a pat of butter on top of each fish.
Place them in the oven on about 375-until your fish is flaky.
This will work great on a variety of fish.

Now Melanie.............. you have no excuse!
If you really want to wow them-sautee some shrimp in a little butter and garlic, with salt and pepper, of course, and drape them across the finished fish.
Now if you want some suggestions for a nice sauce for the shrimp--just ask.
Serve this with some roasted garlic mashed potatoes and a fresh salad and of course some good bread and you will have friends for life. :)