Redfish on the Half Shell
Food and Wine
HOF note: This recipe uses the skin with scales on. It is equally good with the scales removed. If the scales have been removed, cook the fish on the skin side for a shorter time.
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 redfish or striped bass fillets, with scales still on (about 2 1/2 pounds), pin bones removed
½ teaspoon crushed red pepper
Salt and freshly ground pepper
¼ cup minced flat-leaf parsley
2 garlic cloves, minced
Lemon wedges, for serving
Preheat the oven to 475°. Lightly oil a large rimmed baking sheet. Lay the redfish fillets, skin side down, on the baking sheet and brush them with 2 tablespoons of the olive oil. Sprinkle with the crushed red pepper and season with salt and pepper. Roast the redfish fillets on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.
Meanwhile, in a small bowl, mix the parsley and garlic with the remaining 1/4 cup of olive oil and season with salt and pepper. Transfer the fish to a platter, drizzle with the parsley-garlic oil and serve with lemon wedges.