1/4cup plus 2tablespoonsextra-virgin olive oil, divided, plus more for greasing the pan
2redfish or striped bass fillets, with scales still on and pin bones removed (about 2 1/2pounds)
1/2teaspooncrushed red pepper
Kosher salt
Freshly ground black pepper
1/4cupflat-leaf parsley, minced
2garlic cloves, minced
Lemon wedges, for serving
Preheat the oven to 475°F. 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 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.
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.
Recipe courtesy of Food & Wine
https://www.foodandwine.com/lemon-garlic-redfish-1...
