INGREDIENTS
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
DIRECTIONS
Preheat the oven to 350° F.
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 fillets in a single layer in the prepared baking dish skin-side down (if there is skin on the fillets).
In a cup or small bowl, combine the 1/4 cup of melted butter with the lemon juice, onion, paprika, salt, and pepper.
Pour the butter and seasoning mixture over the 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 rémoulade sauce, if desired.
