1/4cupbutter, melted, plus more for the baking dish
1 1/2poundsRedfish fillets, about 1/2-inch thickness, thawed if frozen
2tablespoonslemon juice (about 1 small to medium lemon)
2teaspoons finely chopped onion
1teaspoonsweet paprika
1teaspoonkosher salt
1/8teaspoon freshly ground black pepper
Lemon wedges
Remoulade Sauce
Gather the ingredients.
Preheat the oven to 350 F/180 C/Gas Mark 4. Lightly butter a shallow baking dish that is large enough to hold the fish fillets in a single layer.
Pat 1 1/2 pounds redfish fish fillets (about 1/2-inch thickness) with paper towels to dry.
Arrange the redfish fillets in the prepared baking dish skin-side down (if there is skin on the fillets).
In a cup or small bowl, combine 1/4 cup of melted butter with 2 tablespoons lemon juice, 2 teaspoons onion (finely chopped), 1 teaspoon sweet paprika, 1 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper.
Pour the butter and seasoning mixture over the Redfish fillets.
Bake in the preheated oven for about 20 minutes, or until it reaches an internal temperature of at least 145 F/63 C. The fish should flake easily with a fork when done.
Serve the Redfish with lemon wedges and Remoulade sauce, if desired.
Recipe courtesy of The Spruce Eats
https://www.thespruceeats.com/redfish-bake-or-red-drum-3058404
