Oven Baked Redfish

6 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
Be the first to rate!
Oven Baked Redfish
Redfish is a favored fish of the Cajun fisherman—this simple oven-baked preparation with Italian dressing, fresh tomatoes, onions, and garlic lets the delicate flavor of the redfish shine through. The Italian dressing keeps the fish moist while adding a tangy, herbed note that’s perfect for this Gulf Coast favorite.

Ingredients

6 servings
  • 8 large redfish fillets
  • 2 medium fresh tomatoes
  • 1 small bottle (16 oz) Italian Dressing
  • 1 stick butter
  • 2 tsp Kosher salt or more to taste
  • 2 tsp black pepper
  • 1/4 cup chopped onion tops
  • 3 cloves garlic minced
  • 2 medium onions sliced fine
  • chopped parsley or cilantro optional

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Dust the fish fillets with salt and pepper. Place redfish and Italian dressing in a shallow pan. Place sliced onions and tomatoes on top of red fish; sprinkle with onion tops and minced garlic and dot with butter.
  3. Bake approximately 1 hour, or until fish flakes easily with a fork. Baste during cooking with the pan juices; chopped parsley or cilantro may be added in the last 10 minutes of baking for extra color and flavor.

Common Problems and Solutions

Q: How do I know when the redfish is done?

A: The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque throughout and pull apart in large, moist flakes—not mushy or dry.

Q: Can I use frozen redfish fillets?

A: Yes, but thaw them completely in the refrigerator first and pat them very dry with paper towels before seasoning. Frozen fish releases more moisture during cooking, so you may need to baste more frequently.

Tips and Techniques

Don’t skip the basting—it keeps the fish moist and builds flavor as the Italian dressing, butter, and fish juices mingle. If your fillets are particularly thick (over 1 inch), you may need to add 10-15 minutes to the cooking time.

Ingredient Substitutions

  • redfish: speckled trout, black drum, or snapper
  • Italian dressing: a mixture of olive oil, lemon juice, and Italian herbs
  • fresh tomatoes: canned diced tomatoes, drained

Equipment Needed

  • shallow baking pan or 9x13 baking dish
  • basting brush or spoon

Historical Context

Redfish became famously popular in the 1980s when Chef Paul Prudhomme’s blackened redfish craze swept the nation, but Louisiana fishermen have been catching and cooking red drum in simple, traditional ways like this for much longer. This milder oven method lets you taste the fish itself, not just the seasoning.