Pat fish fillets dry with paper towels. Rub each fillet with lemon juice and season both sides evenly with Cajun seasoning (about 3/4 tbs per side). Let rest 5 minutes while you start potatoes or grits.

Cook fish (choose method)

Grill: heat grill or grill pan to medium-high, brush with 1 tsp oil, cook fillets 3–4 minutes per side until opaque and flake easily. Fry: heat 1.5 tbs oil in a skillet over medium-high, add fillets and cook 3–4 minutes per side. Finish: add 1 tbs butter to the pan in the last minute and spoon over fillets. Cajun option: use the same seasoning whether grilling or frying. Remove fish to a warmed plate and tent with foil to keep warm.

Eggs

Fry eggs*

Heat a nonstick skillet over medium, add 1 tsp butter or oil. Crack eggs into the pan. For sunny-side-up: cook until whites are set but yolks still runny, about 2–3 minutes; cover pan 30–45 seconds to finish whites if needed. For over-easy: cook whites until set, flip gently and cook 15–30 seconds. Season with 1/8–1/4 tsp salt and a pinch of black pepper. Keep warm until serving.

Home Fries

Par-cook potatoes (if desired)

If you want faster crisping, microwave diced potatoes in a microwave-safe bowl with a splash of water, covered, on high 3–4 minutes until slightly tender. Drain any excess moisture.

Sear and crisp

Heat a large skillet over medium-high and add 2 tbs vegetable oil. Add diced potatoes in a single layer and let them sear, undisturbed, 3–4 minutes. Stir and add diced onion, bell pepper (if using), garlic, paprika, 1/2 tsp salt and 1/4 tsp pepper. Continue to cook, stirring every 2–3 minutes, until potatoes are golden and cooked through, about 10–12 minutes total. Taste and adjust seasoning. Keep warm for plating.

Grits (alternate to Home Fries)

Cook grits

Bring 1.5 cups water (or milk/water mix) and 1/4 tsp salt to a simmer in a small saucepan. Slowly whisk in 1/2 cup grits. Reduce heat to low and simmer, stirring frequently, until thickened and creamy: about 5 minutes for quick grits, 15–20 for medium. Remove from heat and stir in 1 tbs butter and 1/4 cup grated cheddar if using. Keep warm.

Toast & Finish

Toast bread

Toast 2 slices of bread until golden. Spread with 1 tsp butter and keep warm.

Assemble and serve

On each plate place a portion of home fries (or 1/2 cup grits), top with one cooked fish fillet, place two eggs beside the fish, and add toast. Garnish with a lemon wedge and chopped parsley or scallions. Serve immediately so eggs remain runny and fish is hot.