Redfish on the Half Shell

Name: Redfish on the Half Shell
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons crushed red pepper; 59 milliliters minced flat-leaf parsley; 2 garlic cloves, minced; 6 servings Lemon wedges, for serving; 59 milliliters extra-virgin olive oil, plus more for brushing; 6 servings Salt and freshly ground pepper; 2 fillets redfish or striped bass fillets, with scales still on (about 2 1/2 pounds) and pin bones removed

Redfish on the Half Shell is a gluten free, dairy free, and primal recipe with 6 servings. One serving contains 139 calories, 10g of protein, and 10g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of striped bass, flat-leaf parsley, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Preheat the oven to 47

Equipment you will use

Oven

Lightly oil a large rimmed baking sheet.

Ingredients you will need

Cooking Oil

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Baking Sheet

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

Ingredients you will need

Olive Oil

Redfish

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Baking Sheet

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.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Redfish

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Oven

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.

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Salt And Pepper

Olive Oil

Parsley

Garlic

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Bowl

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

Ingredients you will need

Lemon Wedge

Garlic Oil

Parsley

Fish

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

1teaspoons

crushed red pepper 59milliliters

minced flat-leaf parsley 2

garlic cloves, minced 6servings

Lemon wedges, for serving 59milliliters

extra-virgin olive oil, plus more for brushing 6servings

Salt and freshly ground pepper 2fillets

redfish or striped bass fillets, with scales still on (about 2 1/2 pounds) and pin bones removed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.