Make the butter paste: melt the butter and stir in roasted garlic and lemon. Let cool. Use it on the fish when it is cold and smooth enough to spread all over the fish.

Sprinkle the fish with salt and pepper. Coat both sides of the fish with the parmesan cheese and put it in the frig to chill. The cheese will stick to the butter.

Meanwhile, remove the shrimp from their shells, de-vein, and set aside in frig. Then prepare your other ingredients. Halve the lemons. If you are using roasted garlic, mash and mince about 3 TBS. Have your capers ready.

About 10 minutes before you want to eat, take the fish and the shrimp from the frig.

Over medium high heat, melt about 1/8 of butter in a hot skillet. Add about TBS. olive oil. When the oil and butter become very hot, almost brown, and the butter stops sizzling, lay the fish into the oil.

Cook undisturbed on one side until the parmesan is golden brown. Then, flip the fish and cook on the other side until golden brown.

Put fish in a casserole in a 250 degrees oven while you make the shrimp topping.

Wipe out the pan. Put it back on the heat and melt about 1/4 stick butter.

When the butter is sizzling hot, add the shrimp and the garlic also.

Cook, stir, and add the capers.

Squeeze about 1/2 lemon over the shrimp and butter.

DO NOT OVERCOOK THE SHRIMP. When it is pink and the flesh is beautifully white, pour the shrimp over the fish and garnish with parsley.