Fresh fish, trout pictured here, seasoned simply with salt, pepper, Cajun seasoning and Old Bay, drizzled with butter and dusted with lemon zest, baked and garnished with sliced green onion and fresh parsley. Works well with many fish. Served here with Southern style green beans and parslied potatoes.
Baked Fish
You'll notice that despite being a Mississippi Gulf Coast gal, you don't see a lot of recipes on here for fish. It's not because we don't eat it - we do! Every chance we get. While Mondays are always red beans and rice here in the Deep South, Fridays mean fish, or at least seafood of some kind, thanks to our heavy Catholic population and abundant access to it.
Heck, I'm not even above cleaning them, and the basic rule is that if you catch them, you clean them, and well... it's not a pretty job, though the end result is, of course, fabulous. If you're too skittish for all that, the local fishmongers will sell them to you already cleaned and filleted.