Place lightly greased, non-stick frying pan on a medium to large burner on low to medium heat.
([while cooking]Fluctuate between low and medium heat as needed, if it's not sizzling, turn the heat up, when it starts sizzling loudly, you can return it to low heat.)
Lightly coat both sides of the filet with creole seasoning, you want to be able to see through it.
Put the fish in the pan, rip up the basil, and arrange it evenly over the exposed side of the fish.
Lightly coat with ground cayenne pepper.
Slice one pat of butter and place it atop the fish.
Cook about 2 minutes.
With a spatula, flip when the cooking side starts to turn a deep, opaque white.
Now take another pat of butter and melt it over this side.
Cut a small lemon in half, set one aside, and half the other. Squeeze the juice from one slice over the fish. Slide the filet around in the pan to catch escaping juices, and use your spatula to gather the juices around the filet.
Avoid burning the butter.
Cook on this side about 3-5 minutes, then flip.
At this point, you are flipping the fish about every 5 minutes until done.
The fish is done when it easily falls apart or is easily flaked by the spatula.