22 Delicious Baked Redfish Recipes for Seafood Lovers

Craving restaurant-quality seafood without leaving your kitchen? You’ve come to the right place! Redfish is a versatile, flaky delight that’s perfect for everything from quick weeknight dinners to impressive weekend feasts. We’ve gathered 22 mouthwatering baked redfish recipes that will transform your seafood game. Get ready to discover new favorites that will have everyone asking for seconds!

Cajun-Spiced Baked Redfish

Oozing with the vibrant spirit of Louisiana’s bayous, this Cajun-spiced baked redfish captures the essence of Southern coastal cuisine with remarkable elegance. Perfectly flaky fillets emerge from the oven cloaked in a fragrant, golden crust of spices that crackle with each forkful. This dish transforms humble ingredients into a celebration of texture and flavor that feels both rustic and refined.

Ingredients

– 2 (6-ounce) redfish fillets, skin-on for extra crispy edges
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 tablespoon smoked paprika, which adds a wonderful depth
– 1 teaspoon garlic powder, for that essential aromatic base
– 1 teaspoon onion powder, which I find mellower than fresh here
– 1/2 teaspoon dried oregano, crushed between your fingers to release its oils
– 1/2 teaspoon cayenne pepper, adjust if you prefer less heat
– 1/2 teaspoon freshly ground black pepper, always freshly cracked
– 1/2 teaspoon sea salt, I prefer fine grain for even distribution
– 1 lemon, thinly sliced into rounds for both garnish and flavor
– 2 tablespoons unsalted butter, cut into small cubes for rich basting

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the redfish fillets completely dry with paper towels—this ensures a crisp crust forms.
3. In a small bowl, whisk together smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and sea salt.
4. Brush both sides of each redfish fillet evenly with extra virgin olive oil.
5. Sprinkle the spice mixture generously over both sides of the fillets, pressing gently to adhere.
6. Arrange the seasoned fillets skin-side down on the prepared baking sheet, spaced 2 inches apart.
7. Place thin lemon slices over the top of each fillet, overlapping slightly.
8. Dot the surface of each fillet evenly with cubed unsalted butter.
9. Bake at 400°F for 12-15 minutes, until the fish flakes easily with a fork but remains moist.
10. For extra browning, switch your oven to broil for the final 2 minutes, watching carefully to prevent burning.
11. Remove from oven and let rest for 3 minutes before serving—this allows juices to redistribute.

Yieldingly tender and aromatic, the redfish flakes apart at the slightest pressure, revealing pearlescent flesh beneath its crimson-spiced crust. Serve it nestled over creamy stone-ground grits to catch the buttery pan juices, or alongside charred asparagus for a vibrant contrast. The lingering heat from the cayenne makes each bite exciting while the lemon slices mellow the spices beautifully.

Lemon Herb Baked Redfish with Asparagus

Vibrant and sophisticated, this lemon herb baked redfish with asparagus transforms simple ingredients into an elegant weeknight dinner that feels restaurant-worthy. The bright citrus notes mingle beautifully with fresh herbs, while the asparagus roasts to tender perfection alongside the flaky fish. It’s a dish that celebrates freshness without demanding hours in the kitchen.

Ingredients

– 2 (6-ounce) redfish fillets, skin-on for extra crispness
– 1 bunch asparagus, ends trimmed—I always snap them where they naturally break
– 3 tablespoons extra virgin olive oil, my go-to for its fruity finish
– 2 tablespoons freshly squeezed lemon juice, never bottled for the brightest flavor
– 2 cloves garlic, minced—fresh is essential here
– 1 teaspoon dried oregano, or 1 tablespoon fresh if you have it
– 1/2 teaspoon paprika, for a subtle smoky depth
– Salt and freshly ground black pepper, to season generously
– Lemon slices, for garnish and extra zing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the redfish fillets dry with paper towels to ensure a crisp skin.
3. Trim the tough ends from the asparagus and arrange them in a single layer on one side of the baking sheet.
4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Brush half of the herb mixture evenly over both sides of the redfish fillets.
6. Drizzle the remaining herb mixture over the asparagus and toss to coat thoroughly.
7. Place the seasoned redfish fillets skin-side up on the empty side of the baking sheet.
8. Arrange thin lemon slices over the asparagus for added flavor during roasting.
9. Bake for 12–15 minutes, until the fish flakes easily with a fork and the asparagus is tender-crisp.
10. Let the dish rest for 2 minutes before serving to allow the juices to redistribute. The redfish emerges flaky and moist, infused with zesty lemon and aromatic herbs, while the asparagus retains a satisfying crunch. Serve it over a bed of quinoa or with crusty bread to soak up the flavorful pan juices—a complete meal that delights both the palate and the eye.

Garlic Butter Baked Redfish with Capers

Dazzling yet approachable, this garlic butter baked redfish elevates simple ingredients into a restaurant-worthy dish that feels both luxurious and comforting. Developed during a coastal Maine getaway, this recipe celebrates the delicate sweetness of redfish with the bright punch of capers and rich, aromatic garlic butter. Perfect for both weeknight dinners and special occasions, it comes together with minimal effort for maximum flavor impact.

Ingredients

– 2 (6-ounce) redfish fillets, skin-on for extra flavor and moisture retention
– 4 tablespoons unsalted butter, softened to room temperature for easy mixing
– 3 large garlic cloves, minced finely to distribute flavor evenly throughout
– 2 tablespoons fresh lemon juice, squeezed from about half a lemon for bright acidity
– 1 tablespoon capers, drained but not rinsed to preserve their briny character
– 1 teaspoon fresh parsley, chopped just before using to maintain vibrant color
– ½ teaspoon kosher salt, my preferred choice for its clean, even seasoning
– ¼ teaspoon freshly ground black pepper, cracked fresh for optimal aroma

Instructions

1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Pat the redfish fillets completely dry with paper towels to ensure proper browning.
3. Combine softened butter, minced garlic, lemon juice, capers, parsley, salt, and pepper in a small bowl, mixing until fully incorporated.
4. Spread half of the garlic butter mixture evenly over the top of each redfish fillet, covering the surface completely.
5. Place the prepared fillets in a baking dish large enough to hold them without crowding.
6. Bake at 375°F for 12-15 minutes until the fish flakes easily with a fork and reaches 145°F internally.
7. Spoon the pan juices over the fish before serving to redistribute the flavorful butter sauce.
8. Let the fish rest for 2 minutes after baking to allow the juices to redistribute throughout the flesh.
Succulent and aromatic, the baked redfish emerges with tender, flaky flesh that melts at the touch of a fork. The garlic butter forms a golden crust that gives way to the fish’s natural sweetness, while capers provide bursts of briny contrast that cut through the richness. Serve alongside roasted asparagus or over lemon-herb couscous to soak up every last drop of the buttery pan sauce.

Mediterranean-Style Baked Redfish with Olives

Just as autumn’s crisp air begins to settle, this Mediterranean-inspired baked redfish arrives as the perfect transitional dish, marrying the sea’s freshness with the earthy depth of olives and herbs. Picture firm, snowy fillets nestled among briny Kalamatas and bright lemon slices, all steaming gently in their own aromatic juices. It’s the kind of effortless elegance that transforms an ordinary Tuesday into something quietly celebratory.

Ingredients

– 2 (6-ounce) redfish fillets, skin-on for extra flavor and crispy texture
– 3 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 lemon, thinly sliced with seeds removed to avoid bitterness
– ½ cup pitted Kalamata olives, their briny punch balancing the mild fish
– 3 garlic cloves, minced—fresh is essential here for maximum aroma
– 1 teaspoon dried oregano, crushed between your palms to awaken its oils
– ¼ teaspoon red pepper flakes, just enough for a subtle warmth
– ¼ cup dry white wine, something crisp like Sauvignon Blanc works beautifully
– Fresh parsley for garnish, chopped at the last moment to keep it vibrant

Instructions

1. Preheat your oven to 400°F (200°C) to ensure even cooking from the moment the dish goes in.
2. Pat the redfish fillets completely dry with paper towels—this helps the skin crisp up nicely.
3. Brush a baking dish with 1 tablespoon of olive oil to prevent sticking and add flavor.
4. Arrange the lemon slices in a single layer at the bottom of the dish as a fragrant bed for the fish.
5. Place the redfish fillets skin-side up on the lemon slices.
6. In a small bowl, combine the remaining olive oil, minced garlic, oregano, and red pepper flakes.
7. Rub this mixture evenly over the fish fillets, coating both sides thoroughly.
8. Scatter the Kalamata olives around the fish in the baking dish.
9. Pour the white wine around the fish, not directly over it, to keep the seasoning intact.
10. Bake for 18-20 minutes until the fish flakes easily with a fork and the skin is lightly crisped.
11. Let rest for 3 minutes before serving to allow the juices to redistribute.
12. Garnish with fresh parsley right before serving.

Perfectly flaky with a subtle crispness to the skin, this redfish carries the bright acidity of lemon and the savory depth of olives in every bite. Serve it over creamy polenta or with crusty bread to soak up the glorious pan juices, and watch how quickly it becomes a weeknight favorite that feels anything but ordinary.

Panko-Crusted Baked Redfish

Fragrant and flaky, this panko-crusted redfish transforms humble ingredients into an elegant weeknight masterpiece, where golden crispness gives way to tender, moist flesh beneath. Forged in the gentle heat of the oven rather than the splatter of a skillet, it delivers restaurant-quality presentation with remarkably little effort. Let this become your new go-to when you crave something both impressive and effortlessly simple.

Ingredients

– 2 redfish fillets (about 6 oz each), skin removed – I find wild-caught has the best firm texture
– 1 cup panko breadcrumbs – Japanese-style for that extra light crunch
– 1/2 cup grated Parmesan cheese – freshly grated melts more evenly than pre-shredded
– 1/4 cup all-purpose flour
– 2 large eggs – I prefer room temperature for better coating adhesion
– 3 tbsp extra virgin olive oil – my go-to for its fruity notes
– 1 tsp smoked paprika – adds a subtle warmth
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper – just enough for a gentle kick
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the redfish fillets completely dry with paper towels – this crucial step ensures the coating adheres properly.
3. In a shallow bowl, combine panko, Parmesan, smoked paprika, garlic powder, onion powder, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Place flour in a second shallow bowl and season with 1/4 tsp salt and 1/8 tsp black pepper.
5. In a third bowl, whisk the eggs until fully blended and frothy.
6. Dredge each fillet in the seasoned flour, shaking off any excess.
7. Dip the floured fillet into the egg mixture, coating all sides.
8. Press the egg-coated fillet firmly into the panko mixture, ensuring an even, generous coating on all sides.
9. Place the coated fillets on the prepared baking sheet and drizzle evenly with olive oil.
10. Bake for 12-15 minutes, until the crust is deep golden brown and the internal temperature reaches 145°F.
11. Let rest for 3 minutes before serving – this allows the juices to redistribute throughout the fish.

Crisp, golden perfection yields to succulent, flaky flesh with each forkful, the Parmesan lending a savory depth that complements the redfish’s mild sweetness. Serve alongside lemon wedges for bright acidity, or atop a bed of herbed quinoa to catch every delicious crumb. This dish proves that elegance need not be complicated—just thoughtfully crafted.

Honey Glazed Baked Redfish with Ginger

Radiant and aromatic, this honey glazed baked redfish with ginger transforms a simple seafood dinner into an elegant centerpiece worthy of any occasion. The delicate sweetness of wildflower honey perfectly complements the firm, flaky texture of fresh redfish fillets, while freshly grated ginger adds a subtle warmth that lingers beautifully on the palate. This dish celebrates the harmony between land and sea, creating a memorable dining experience with minimal effort.

Ingredients

– 2 (6-ounce) redfish fillets, skin-on for extra flavor and crispy texture
– 3 tablespoons wildflower honey, which I find has the perfect floral notes for this dish
– 1 tablespoon freshly grated ginger, using a microplane for the finest texture
– 2 tablespoons extra virgin olive oil, my preferred choice for its fruity undertones
– 1 lemon, thinly sliced into rounds for both cooking and garnish
– 1 teaspoon sea salt, preferably flaky Maldon for its delicate crunch
– ½ teaspoon freshly ground black pepper, always freshly cracked for maximum aroma

Instructions

1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Pat the redfish fillets completely dry with paper towels—this ensures a beautiful sear and prevents steaming.
3. In a small bowl, whisk together the honey, grated ginger, and olive oil until fully emulsified.
4. Season both sides of the redfish fillets evenly with sea salt and freshly ground black pepper.
5. Arrange the lemon slices in a single layer in a baking dish to create a fragrant bed for the fish.
6. Place the seasoned redfish fillets skin-side up on the lemon slices.
7. Brush the honey-ginger glaze generously over the entire surface of each fillet.
8. Bake for 12-15 minutes until the fish flakes easily with a fork but remains moist.
9. For extra caramelization, switch your oven to broil for the final 2 minutes, watching carefully to prevent burning.
10. Remove from oven and let rest for 3 minutes before serving to allow juices to redistribute.
Velvety flakes of redfish practically melt on the tongue, while the caramelized honey glaze creates a delicate crust that shatters with each bite. The ginger provides a gentle warmth that builds gradually, making this dish particularly lovely when served over jasmine rice to soak up the fragrant pan juices, or alongside roasted asparagus for contrasting texture.

Spicy Sriracha Baked Redfish

Perfectly balancing fiery heat with delicate seafood, this Spicy Sriracha Baked Redfish transforms humble fillets into an elegant centerpiece. The glossy, crimson glaze caramelizes beautifully in the oven, creating a dish that’s as visually stunning as it is flavorful. Ideal for both weeknight dinners and impromptu gatherings, it brings restaurant-worthy sophistication to your table with minimal effort.

Ingredients

• 2 redfish fillets (about 6 oz each), skin-on for extra crispness
• 3 tbsp sriracha sauce—I always use the classic Huy Fong brand for its balanced heat
• 2 tbsp honey, preferably raw and local for deeper flavor notes
• 1 tbsp fresh lime juice, squeezed just before mixing to keep it bright
• 1 tsp minced garlic, from about 2 fresh cloves for the best aroma
• 1/2 tsp smoked paprika, my secret for adding a subtle smokiness
• 1/4 tsp sea salt, finely ground to distribute evenly
• 1 tbsp extra virgin olive oil, my go-to for lightly coating the baking sheet
• Fresh cilantro leaves, for garnish—I love the pop of color and freshness

Instructions

1. Preheat your oven to 400°F and lightly brush a baking sheet with 1 tbsp extra virgin olive oil to prevent sticking.
2. Pat the 2 redfish fillets completely dry with paper towels—this ensures the skin crisps up nicely.
3. In a small bowl, whisk together 3 tbsp sriracha sauce, 2 tbsp honey, 1 tbsp fresh lime juice, 1 tsp minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp sea salt until smooth.
4. Brush the sriracha-honey mixture evenly over both sides of the redfish fillets, reserving about 1 tbsp for later.
5. Place the fillets skin-side down on the prepared baking sheet, spacing them at least 1 inch apart for even air circulation.
6. Bake for 12–14 minutes, or until the fish flakes easily with a fork and the glaze is bubbly and slightly caramelized at the edges.
7. Remove the baking sheet from the oven and brush the reserved 1 tbsp glaze over the fillets for an extra glossy finish.
8. Let the redfish rest for 2 minutes on the baking sheet—this allows the juices to redistribute, keeping the fish moist.
9. Garnish with fresh cilantro leaves just before serving to maintain their vibrant color and aroma.

Unbelievably tender and flaky, the redfish melts under the sticky-sweet heat of the sriracha glaze, with the smoked paprika lending a whisper of depth. Serve it atop a bed of coconut jasmine rice to soak up the vibrant sauce, or alongside crisp, chilled cucumber salad for a refreshing contrast that highlights the dish’s bold flavors.

Parmesan Crusted Baked Redfish

Delicately flaky and elegantly crisp, this Parmesan crusted redfish transforms the humble fillet into a sophisticated centerpiece worthy of any dinner party. Dressed in a golden Parmesan-panko crust that crackles with each forkful, it bakes to perfection while sealing in the fish’s natural moisture.

Ingredients

• 4 (6-ounce) redfish fillets, skin removed (I always pat them extra dry for maximum crust adhesion)
• 1 cup freshly grated Parmesan cheese (the good stuff from the refrigerated section makes all the difference)
• 1/2 cup panko breadcrumbs (I love their lighter, crispier texture compared to traditional breadcrumbs)
• 1/4 cup mayonnaise (Duke’s is my secret weapon for the creamiest coating)
• 2 tablespoons unsalted butter, melted (European-style butter adds such lovely richness)
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (this gives that beautiful sunset hue)
• 1/4 teaspoon cayenne pepper (just enough for a gentle warmth)
• 1 lemon, cut into wedges for serving
• Fresh parsley, chopped (I always snip it right before serving for maximum freshness)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the redfish fillets completely dry with paper towels—this crucial step ensures the crust adheres properly.
3. In a medium bowl, combine the Parmesan, panko, garlic powder, smoked paprika, and cayenne pepper.
4. Brush the top of each fillet evenly with mayonnaise, creating a thin but complete layer.
5. Press the Parmesan-panko mixture firmly onto the mayonnaise-coated surface of each fillet.
6. Drizzle the melted butter evenly over the crusted fillets to promote browning.
7. Bake for 12-15 minutes until the crust is deeply golden and the fish flakes easily with a fork.
8. For extra crispiness, broil for the final 1-2 minutes, watching carefully to prevent burning.
9. Transfer the baked redfish to serving plates and garnish with fresh parsley and lemon wedges.

The resulting texture offers a delightful contrast between the crackling Parmesan crust and the moist, tender fish beneath. This elegant preparation pairs beautifully with roasted asparagus or a simple arugula salad, while the bright lemon garnish cuts through the richness perfectly.

Italian Baked Redfish with Tomatoes

Sun-drenched Mediterranean flavors come alive in this elegant baked redfish, where juicy tomatoes and aromatic herbs create a symphony of coastal Italian cuisine. The delicate white flesh of redfish becomes wonderfully flaky and infused with vibrant notes of garlic, basil, and sweet cherry tomatoes in this effortless oven-baked preparation.

Ingredients

• 2 redfish fillets (about 6 oz each), skin-on for extra flavor and moisture
• 1 pint cherry tomatoes, halved – I love using multicolored heirlooms for visual appeal
• 3 cloves garlic, thinly sliced – fresh garlic makes all the difference here
• 1/4 cup extra virgin olive oil, my go-to for its fruity notes
• 2 tbsp fresh basil leaves, torn by hand to preserve their delicate oils
• 1 tsp dried oregano, preferably Sicilian for its robust flavor
• 1/2 tsp red pepper flakes, adjust to your preferred heat level
• 1/2 cup dry white wine, something crisp like Pinot Grigio works beautifully
• 1 lemon, thinly sliced into rounds
• Salt and freshly ground black pepper – I’m generous with the pepper for depth

Instructions

1. Preheat your oven to 400°F and position the rack in the center for even heating.
2. Pat the redfish fillets completely dry with paper towels to ensure proper searing.
3. Season both sides of the fillets generously with salt and pepper, pressing the seasoning into the flesh.
4. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Place the fillets skin-side down in the hot skillet and cook undisturbed for 3 minutes to develop a golden crust.
6. Flip the fillets carefully using a thin spatula and cook for 1 minute on the flesh side.
7. Transfer the fillets to a plate temporarily while you prepare the tomato mixture.
8. Add the remaining olive oil to the same skillet and reduce heat to medium.
9. Sauté the sliced garlic for 45 seconds until fragrant but not browned.
10. Add the halved cherry tomatoes and cook for 2 minutes until they just begin to soften.
11. Stir in the dried oregano and red pepper flakes, toasting the spices for 30 seconds.
12. Pour in the white wine, scraping up any browned bits from the bottom of the skillet.
13. Simmer the wine for 2 minutes until reduced by half, concentrating the flavors.
14. Return the redfish fillets to the skillet, nestling them among the tomatoes.
15. Arrange the lemon slices over the fish and scatter the torn basil leaves throughout.
16. Transfer the skillet to the preheated oven and bake for 12 minutes until the fish flakes easily with a fork.

Velvety tomato juices mingle with the wine reduction to create a luxurious sauce that coats each flaky bite. The fish emerges tender and moist, perfectly balanced by the bright acidity of tomatoes and lemon. Serve this stunning dish straight from the skillet with crusty bread to soak up every drop of the fragrant sauce, or alongside creamy polenta for a truly comforting meal.

Mustard and Dill Baked Redfish

Delicately flaky and infused with the bright, herbaceous notes of fresh dill, this mustard-baked redfish transforms simple ingredients into an elegant centerpiece. Drizzled with a tangy mustard glaze that caramelizes beautifully in the oven, it’s a dish that feels both sophisticated and surprisingly approachable. Perfect for weeknight dinners or intimate gatherings, it brings coastal charm straight to your table.

Ingredients

• 1.5 lbs redfish fillets, skin-on for extra flavor and moisture
• 3 tbsp Dijon mustard, my favorite for its smooth, sharp tang
• 2 tbsp fresh dill, finely chopped—I always use the fronds for their delicate flavor
• 2 tbsp extra virgin olive oil, which I prefer for its fruity notes
• 1 lemon, thinly sliced to layer over the fish
• 1/2 tsp kosher salt, for even seasoning
• 1/4 tsp freshly ground black pepper, freshly cracked for the best aroma
• 1/4 cup dry white wine, a crisp Sauvignon Blanc works wonderfully here

Instructions

1. Preheat your oven to 375°F and lightly brush a 9×13-inch baking dish with 1 tablespoon of the olive oil.
2. Pat the redfish fillets completely dry with paper towels to ensure a crisp exterior.
3. Arrange the fillets skin-side down in the prepared baking dish, spacing them about 1 inch apart.
4. Brush the top of each fillet evenly with the Dijon mustard, covering the surface entirely.
5. Sprinkle the kosher salt and black pepper evenly over the mustard-coated fillets.
6. Press the chopped fresh dill firmly onto the mustard layer so it adheres during baking.
7. Arrange the thin lemon slices in a single layer over the dill-topped fillets.
8. Drizzle the remaining 1 tablespoon of olive oil over the lemon slices.
9. Pour the dry white wine into the baking dish around the fillets, not directly over them.
10. Bake at 375°F for 18-22 minutes, until the fish flakes easily with a fork and the edges are lightly golden.
11. Remove from the oven and let rest for 3 minutes before serving to allow juices to redistribute.

Flaky and moist, the redfish practically melts with each bite, while the mustard forms a subtle crust that contrasts beautifully with the tender flesh. The dill infuses every layer with its fresh, aromatic quality, making this dish particularly lovely when served over a bed of lemon-herb quinoa or alongside roasted asparagus. For a stunning presentation, garnish with additional fresh dill sprigs and serve immediately while the aromas are at their peak.

Smoky Paprika Baked Redfish

On crisp autumn evenings, when the air carries that distinctive smoky chill, nothing satisfies quite like this elegantly simple baked redfish. Our version elevates the humble fish fillet with the warm, complex notes of smoked paprika, creating a dish that feels both rustic and refined—perfect for weeknight dinners that deserve to feel special.

Ingredients

– 2 redfish fillets (about 6 ounces each), skin-on for extra flavor and moisture
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes that complement the paprika
– 1 tablespoon smoked paprika, preferably Spanish for its deep, authentic smokiness
– 1 teaspoon garlic powder, which I find distributes more evenly than fresh in this preparation
– ½ teaspoon sea salt, coarse for better texture
– ¼ teaspoon freshly ground black pepper, always freshly cracked for maximum aroma
– 1 lemon, thinly sliced into rounds for both garnish and flavor infusion
– 2 tablespoons chopped fresh parsley, added at the very end for vibrant color and freshness

Instructions

1. Preheat your oven to 400°F and position the rack in the center for even heating.
2. Pat the redfish fillets completely dry with paper towels—this crucial step ensures proper browning.
3. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, sea salt, and black pepper until a smooth paste forms.
4. Brush the spice mixture evenly over both sides of each redfish fillet, coating thoroughly.
5. Arrange the seasoned fillets skin-side down in a single layer in a baking dish.
6. Place lemon slices over the top of each fillet, covering about 75% of the surface.
7. Bake at 400°F for 12-15 minutes, until the fish flakes easily with a fork but remains moist.
8. Remove from oven and immediately sprinkle with chopped fresh parsley.
9. Let rest for 3 minutes before serving to allow juices to redistribute.

Now, the magic reveals itself: the flesh remains remarkably moist and flaky beneath its paprika crust, while the lemon slices have gently steamed, infusing their bright acidity throughout. Serve this beauty over creamy polenta or alongside roasted fingerling potatoes to soak up every last bit of the aromatic oil that pools in the baking dish.

Coconut Milk Baked Redfish with Lime

Nestled between the vibrant flavors of the tropics and the comforting warmth of home cooking, this coconut milk baked redfish emerges as a showstopping centerpiece that marries elegance with approachability. Rich coconut milk forms a luxurious bath for the delicate redfish fillets, while bright lime zest and juice cut through the richness with refreshing acidity. The result is a dish that feels simultaneously celebratory and perfectly suited for a weeknight dinner, where minimal effort yields maximum flavor and visual appeal.

Ingredients

– 4 (6-ounce) redfish fillets, skin-on for extra flavor and crispy texture
– 1 (13.5-ounce) can full-fat coconut milk, shaken well—I find the Chaokoh brand reliably creamy
– 3 tablespoons freshly squeezed lime juice, from about 2 large limes
– 2 teaspoons lime zest, finely grated for maximum citrus oil release
– 2 cloves garlic, minced—I press mine for a more uniform distribution
– 1 teaspoon kosher salt, Diamond Crystal is my preference for its light, flaky crystals
– 1/2 teaspoon freshly ground black pepper, coarsely ground for better texture
– 2 tablespoons chopped fresh cilantro, plus extra for garnish
– 1 tablespoon extra-virgin olive oil, for greasing the baking dish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with the olive oil, ensuring the entire surface is covered to prevent sticking.
2. Pat the redfish fillets completely dry with paper towels—this crucial step ensures the skin crisps up beautifully during baking.
3. In a medium bowl, whisk together the coconut milk, lime juice, lime zest, minced garlic, kosher salt, and black pepper until fully combined and slightly emulsified.
4. Arrange the dried redfish fillets in a single layer in the prepared baking dish, skin-side down if they have skin.
5. Pour the coconut-lime mixture evenly over the fish fillets, making sure each piece is well-coated with the marinade.
6. Sprinkle the chopped cilantro over the top of the fish and sauce, distributing it evenly for consistent flavor in every bite.
7. Bake uncovered for 18-22 minutes, until the fish flakes easily with a fork and the internal temperature reaches 145°F—I always use an instant-read thermometer for perfect doneness.
8. For a golden-brown finish, switch your oven to broil and cook for an additional 2-3 minutes, watching carefully to prevent burning.
9. Remove the baking dish from the oven and let the fish rest for 3 minutes before serving—this allows the proteins to relax and absorb more sauce. For an elegant presentation, I often spoon the remaining coconut sauce from the baking dish over each serving. Flaky, moist redfish practically melts on the tongue, while the creamy coconut sauce carries bright lime notes that dance across the palate. Serve this stunning dish over jasmine rice to soak up every drop of the aromatic sauce, or alongside roasted vegetables for a complete, visually striking meal that belies its simple preparation.

Conclusion

Kitchens across North America can now celebrate with these 22 delicious baked redfish recipes! Whether you’re a seafood novice or seasoned chef, there’s something here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below and share your culinary creations on Pinterest so fellow seafood lovers can discover these tasty dishes too!