Redfish on the Half Shell

 total: 25 MIN

You can also use a large, flexible spatula to slide the fillets off the skin and onto a platter, discarding the skin, for a more elegant presentation. Redfish-a white-fleshed fish with big scales that are hard to remove-is an ideal choice, but striped bass is great, too.
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 black pepper
1/4 cup very finely chopped flat-leaf parsley
2 medium garlic cloves, very finely chopped
Lemon wedges, 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 as 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.