Baked Redfish Fillets

Baked redfish fillets with paprika and lemon wedges in a baking dish

The Spruce Eats / Nyssa Tanner

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
324 Calories
15g Fat
1g Carbs
45g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 324
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 110mg 37%
Sodium 505mg 22%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 45g
Vitamin C 4mg 20%
Calcium 75mg 6%
Iron 1mg 3%
Potassium 917mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Acadian redfish is a rockfish that is sometimes marketed as "ocean perch." It is a non-oily fish with a sweet, somewhat mild flavor and large flakes. 

Chef Paul Prudhomme made the fish very popular in the early 1980s with his recipe for Cajun-style blackened redfish. He first used the term "blackened" to describe a dish of redfish in his cookbook, Chef Paul Prudhomme's Louisiana Kitchen. The popularity of the dish led to the overfishing of redfish in the Gulf of Mexico. 

The Acadian redfish, from the Northwest Atlantic, is considered a sustainable fish and should not be confused with the redfish (red drum) from the Gulf of Mexico, which were designated a protected game fish in 2007. For a more sustainable option, choose Acadian redfish or farmed redfish or red drum.

Feel free to substitute red snapper, black drum, haddock, cod, or another type of mild, white fish fillets.

This fish dinner is so versatile, it goes well with everything from tossed salad, steamed veggies, french fries, or rice.


  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked redfish fillets recipe gathered

    The Spruce Eats / Nyssa Tanner

  2. Preheat the oven to 350 F/180 C/Gas Mark 4. Lightly butter a shallow baking dish that is large enough to hold the fish fillets in a single layer.

    Greasing a rectangular baking dish with butter

    The Spruce Eats / Nyssa Tanner

  3. Pat the fish fillets with paper towels to dry.

    Patting the redfish fillets dry with a paper towel

    The Spruce Eats / Nyssa Tanner

  4. Arrange the redfish fillets in the prepared baking dish skin-side down (if there is skin on the fillets).

    Redfish fillets placed in a single layer in the greased baking dish

    The Spruce Eats / Nyssa Tanner

  5. In a cup or small bowl, combine the 1/4 cup of melted butter with the lemon juice, onion, paprika, salt, and pepper.

    Melted butter combined with lemon juice, chopped onion, and spices in a bowl

    The Spruce Eats / Nyssa Tanner

  6. Pour the butter and seasoning mixture over the redfish fillets.

    Pouring the seasoned butter over the redfish fillets in the baking dish

    The Spruce Eats / Nyssa Tanner

  7. 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.

    Flaking the baked redfish fillets with a fork

    The Spruce Eats / Nyssa Tanner

  8. Serve the redfish with lemon wedges and rémoulade sauce, if desired.

    Baked redfish fillets with paprika and lemon wedges in a baking dish

    The Spruce Eats / Nyssa Tanner


  • Fish cooks quickly, and it's important to cook it thoroughly without overcooking. If you don't have a reliable instant-read thermometer, you can test it with a fork. Fish will look opaque when it is done. To check the fish, insert the tines of a fork into the thickest part of a fillet and twist it gently, pulling up some of the flesh. If it is underdone, it will not flake easily and will look translucent. If it is done, the flakes will come up with the fork and look opaque. 
  • To make lemon wedges, slice the ends off of the lemon with a sharp knife. Slice the lemon in half lengthwise. Cut each half into three wedges and then slice off the white membrane running down the center of each wedge. Remove the seeds.

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