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BAKED

Baked Redfish with Tomatoes

Serves 4 · 35 minutes

Why this recipe works

The tomatoes and oil make a shallow sauce so the fillets baste themselves. A hot oven, not a covered braise, keeps the top from going soggy.

Substitutions

Snapper or flounder. Flounder is thinner and may be done in 12 minutes. Keep checking the center.

Ingredients

• 4 redfish fillets, about 6 ounces each
• 3 tablespoons olive oil
• 3 garlic cloves, sliced
• 2 cups chopped tomatoes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley
• Lemon wedges

Steps

1. Heat the oven to 400 F. Oil a baking dish.
2. Scatter the garlic and tomatoes in the dish, then lay the fillets on top. Drizzle with the rest of the oil and season with salt and pepper.
3. Bake until the fish flakes and the thickest part reads about 145 F, usually 15 to 18 minutes.
4. Spoon the tomato juices over the fillets, add parsley, and serve with lemon.

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