Preparing fish at home is sometimes perceived to be somewhat difficult and something best left to the professionals. I admit; that for a long time the seafood dishes appearing on my table were few and far between. The truth is preparing fish is incredibly easy and requires little time or effort. Aromatic herbs, olive oil, and tart lemons are the few basic requirements for creating a stellar dish. Oven-roasting thin fillets of redfish with fresh thyme and parsley makes for a healthy and flavorful weeknight meal. Redfish is a delectable type of white-fleshed, deep sea fish that is typically cooked with the skin on either by grilling or roasting in the oven on a high heat. I prefer the second method, mainly because it’s way to hot to grill right now. But also because I feel much more in control of the temperature which is key to getting that flakey, moist meat and crispy skin. Double or triple this recipe to accommodate any size crowd!
RECIPE:
2 redfish fillets, skin on
Juice of 2 lemons, around 6 tablespoons
4 tablespoons olive oil
1 tablespoon minced flat leaf parsley
1/2 teaspoon crushed red pepper flakes
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Salt & freshly ground pepper
1 clove garlic, minced
METHOD:
1. Preheat oven to 475°. Lightly grease a cast iron skillet or baking sheet. Place the redfish, skin side down, and brush with 2 tablespoons olive oil. Slice one lemon in half and juice; yielding around 3 tablespoons. Pour directly onto fish and place the lemon halves into pan. Sprinkle with salt and freshly ground pepper. Place fresh thyme sprigs over fish and roast on the bottom rack of the oven for about 20 minutes or until the flesh flakes with a fork.
2. In a small bowl whisk remaining 2 tablespoons olive oil, parsley, juice of one lemon, crushed red pepper, and minced garlic. Season with salt and pepper. Transfer the redfish to a platter and pour the oil mixture over the filets. Garnish with additional lemon wedges and parsley.
