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Baked Redfish Fillets

4 from 6 votes
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  • 1 1/2 pounds redfish fillets about 1/2-inch thickness, thawed if frozen
  • 1/4 cup butter melted, plus more for the baking dish
  • 2 tablespoons lemon juice about 1 small to medium lemon
  • 2 teaspoons finely chopped onion
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • Lemon wedges
  • Rémoulade sauce


  • 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 the fish fillets with paper towels to dry.
  • Arrange the redfish fillets in the prepared baking dish skin-side down (if there is skin on the fillets).
  • Redfish fillets placed in a single layer in the greased baking dish
  • In a cup or small bowl, combine the 1/4 cup of melted butter with the lemon juice, onion, paprika, salt, and pepper.
  • Melted butter combined with lemon juice, chopped onion, and spices in a bowl
  • Pour the butter and seasoning mixture over the redfish fillets.
  • Pouring the seasoned butter over the redfish fillets in the baking dish
  • 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.
  • Flaking the baked redfish fillets with a fork
  • Serve the redfish with lemon wedges and rémoulade sauce, if desired.

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