Redfish on the Half Shell

Name: Redfish on the Half Shell
Total time: 25 min
Ingredients: 1/4 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) and pin bones removed; 1/2 teaspoon crushed red pepper; Salt and freshly ground pepper; 1/4 cup minced flat-leaf parsley; 2 garlic cloves, minced; Lemon wedges, for serving

4.0

(1)

www.foodandwine.com

Your recipes

Total: 25 minutes

Servings: 6

Author : Donald Link

Ingredients

Remove All · Remove Spices · Remove Staples

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing2 redfish or striped bass fillets, with scales still on (about 2 1/2 pounds) and pin bones removed1/2 teaspoon crushed red pepperSalt and freshly ground pepper1/4 cup minced flat-leaf parsley2 garlic cloves, mincedLemon wedges, for serving

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.