Andy’s Onion-Crusted White Perch

About 2 pounds white perch filets (or other fish)

1/2 melted butter (or extra virgin olive oil)

Creole seasoning, Blackened seasoning, Greek seasoning or other favorite seasoning

1 (6-ounce) bag French fried onions, finely crushed

Lemon slices for squeezing

Easy Creole Sauce:

1 cup mayonnaise

1/2 to 1 teaspoon Creole seasoning

2 tablespoons prepared horseradish

Preheat oven to 350 degrees.  Line a large baking pan with foil and spray with nonstick cooking spray.  Lay filets out flat and brush with melted butter.  Season with favorite seasoning blend, then sprinkle the tops with the crushed fried onions, patting down slightly.  Bake at 350 for 15-20 minutes or until fish flakes with a fork.

To make the sauce, stir together the mayonnaise, Creole seasoning, and horseradish together in a small bowl.  Serve fish with sauce and lemon slices.  (All measurements are approximate.)