Redfish On The Half Shell
|Extra virgin olive oil||7 Tablespoon (1/4 Cup Plus 2 Tablespoons Plus 1 Tablespoon For Brushing)|
|Redfish/Striped bass fillets||2 , with scales still on and pin bones removed|
|Crushed red pepper||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Finely chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
|Garlic cloves||2 Medium, finely chopped|
|Lemon wedges||4 (For Serving)|
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 black pepper. Roast on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.
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 black pepper. Transfer the fish to a platter, drizzle with the parsley-garlic oil and serve with lemon wedges.