One of my favourites from my kitchen:

Baked Striped bass with Crab sauce-
First bake a pan of cornbread to make croutons, leave it cool, then cut it up into 1/2" squares. Bake them in a medium oven until slightly crispy.

Cover the bottom of a baking pan with some coarsely chopped yellow
onions,chopped spring (green) onions, chopped bell pepper a couple dabs of
unsalted butter. For this dish I like to use a fillet which I've scaled and left
the skin on. Place a fillet skin side down on top of the above veggies.Place a layer of croutons on the first fillet,then put another striper fillet on
top skin side up.

Make a basic white sauce, which is butter,flour and some milk or cream , in a separate pan. When the sauce thickens, stir in some lump crab meat, and season with salt,fresh ground pepper and Zatarain's Creole Seasoning. Pour this mixture over the fillets, then sprinkle some finely chopped spring onions,bell peppers and grated Parmesan cheese. Bake in medium oven until done. Rule of thumb for baking fillets is 10 minute per inch of thickness. Served with dirty rice, baked squash and glass of Champagne.