Redfish on the Half Shell

1. 1

   Preheat the oven to 475.

2. 2

   Lightly oil a large rimmed baking sheet.

3. 3

   Lay the redfish fillets, skin side down, on the baking sheet and brush them with 2 tablespoons of the olive oil.

4. 4

   Sprinkle with the crushed red pepper and season with salt and pepper.

5. 5

   Roast the redfish fillets on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.

6. 6

   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.

7. 7

   Transfer the fish to a platter, drizzle with the parsley-garlic oil and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.