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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.
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