INGREDIENTS

1 LB FISH FILLETS OF CHOICE
2 TBS OLIVE OIL
3 TBS LEMON JUICE
LEMON PEPPER SEASONING (ENOUGH TO COVER FILLETS)
1/2 TSP MINCED GARLIC
1 CUP FLOUR (OPTIONAL)

DIRECTIONS
BAKED
PRE-HEAT OVEN TO 350 DEGREES
PLACE FISH FILLETS, OLIVE OIL, LEMON JUICE AND GARLIC
IN A LARGE ZIP-LOCK BAG, MIXING WELL AND REFRIGERATE FOR AN HOUR.
AFTER MARRINATING FOR AN HOUR, PLACE FILLETS ON A PLATE AND SPRINKLE LEMON PEPPER SEASONING. THEN PLACE SEASONED SIDE DOWN ON AN OILED OR SPAYED BAKING SHEET AND SPRINKLE SECOND SIDE AND BAKE FOR 15 TO 20 MINUTES AT 350 DEGREES OR UNTIL DONE. SERVE WITH ANY SIDE OF CHOICE.

#2   OPTIONAL PAN FRIED

1LB FISH FILLETS OF CHOICE
2 TBS OLIVE OIL
2 TBS LEMON PEPPER SEASONING
2 CUP FLOUR
4 EGGS
2 LEMONS (OPTIONAL)

ADD FLOUR TO ONE BOWL AND MIX IN 2 TBS LEMON PEPER SEASONING. IN A SEPARATE BOWL LIGHTLY BEAT THE 4 EGGS. DIP THE FISH FILLETS INTO EGGS AND THEN INTO FLOUR, MAKING SURE BOTH SIDES OF THE FILLET ARE COATED WELL. HEAT OLIVE OIL IN FRYING PAN OVER MEDIUM TO HIGH AND FRY THE LEMON PEPPERED FLOUR FILLETS UNTIL DONE, TURNING ONCE.

#3   PAN FRIED WITH HOMEMADE LEMON PEPPER

GRATE 2 MEDIUM LEMONS TO MAKE AROUND 2 TBS LEMON ZEST.  IN ONE BOWL MIX THE LEMON ZEST WITH 1 TBS OLIVE OIL AND 3/4 TSP GROUND PEPPER. ADD FLOUR TO A SECOND BOWL. BRUSH THE FILLETS ON BOTH SIDES WITH THE LEMON ZEST AND DUST BOTH SIDES WITH FLOUR AND PAN FRY FILLETS TURNING ONCE UNTIL DONE.