Baked Sheepshead on Hoppin’ John

Such an easy but excellent recipe.

8 (6-ounce) sheepshead fillets (about 1 to 1½ inches thick)
½ teaspoon salt
½ teaspoon freshly ground pepper
lemon-herb butter, softened
Hoppin’ John
Garnish: fresh basil sprigs

Sprinkle fillets with salt and pepper. Spread 2 tablespoons lemon-herb butter on each fillet. Place the fillets on a lightly greased jellyroll pan. Bake at 400º for 10 to 12 minutes or until the fish flakes easily with a fork. Serve over Hoppin' John. Garnish, if desired.

baked sheepshead hoppin