Baked Lemon/Chili Fish with Corn pudding and Lemon garlic English green beans

Fish ingredients:

• 4 medium size fish of choice (I used Grouper)
• 1 lemon, sliced
• 4 tbsp sweet chili sauce
• 4 tbsp butter
• 1 tbsp each; lemon pepper, Paul Prudomme seafood seasoning, and old bay
• kosher salt to taste

Coat both sides of the fish with the chili sauce then season the fish on both sides, the chili sauce will help the seasoning to cling to the fish. I used a small casserole dish, uncovered. Assemble the lemon slices on top of each fish along with 1 tbsp of butter. Bake at 375 for 10 minutes, depending on the fish you use and the thickness, until it starts to flake. Then turn the oven off and broil for about 5 minutes until golden on top. The "gravy" in the bottom of the casserole dish is divine :)

Corn Pudding:

• 1 box of jiffy cornbread mix
• 1 can whole kernel corn, drained
• 1 can cream style corn
• 1 cup sour cream
• 4 tbsp melted butter
• 1/4 cup minced onion

In a large mixing bowl, combine all of the above ingredients. Spray a 9 inch or small casserole dish with cooking spray. Bake 45 minutes at 350 degrees until golden. You may add cheese to this recipe. I would only use about 1/2 cup cheddar.

Lemon/Garlic English green beans:

• 2 can English green beans, drained
• 1 garlic, minced
• 2 tbsp lemon juice
• 1/4 cup minced onion
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp lemon pepper
• salt to taste

In a medium skillet, heat to medium high, add your oil, onions, garlic. Cook for about 5 minutes, then add your green beans, lemon pepper, lemon zest, and salt, cook for another 5 minutes, add lemon juice and remove from heat.