Redfish on the Half Shell
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 redfish fillets, with scales still on (about 2 1/2 pounds) and pin bones removed
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground pepper, to taste
1/4 cup minced flat-leaf parsley
2 garlic cloves, minced
Lemon wedges, for serving
Heat oven to 475 degrees. Lightly grease a large rimmed baking sheet. Place the redfish fillets, skin side down, on the baking sheet. Brush them with 2 tablespoons of the olive oil, and sprinkle with crushed red pepper; season with salt and pepper. Roast the redfish fillets on the bottom rack of the oven until the flesh flakes with a fork, about 20 minutes.
Meanwhile, in a small bowl, mix the parsley and garlic with the remaining 1/4 cup of olive oil and season with salt and pepper. Transfer the fish to a platter and drizzle with the parsley-garlic oil. Serve hot with lemon wedges.