Recipes 2009
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Prep Time: 1 Hour
Yields: 6–8 Servings

This recipe came to me through my good friend, Paul Gates. Simple seasonings and cooking methods often are best for bringing out the wonderful flavor of redfish. Though redfish is preferred, this recipe is great for any fish with scales. It is often called fish on the half shell.

5 pounds redfish or red snapper fillets, skin-on
1 cup olive oil
1½ cups oleo, melted
½ cup lemon juice
salt and black pepper to taste
granulated garlic to taste
Creole seasoning to taste
¼ cup chopped parsley

Preheat oven to 400°F. Grease a large baking dish and set aside. In a small bowl, combine olive oil, oleo, lemon juice, salt, pepper, granulated garlic, Creole seasoning and parsley and mix well. Set mixture aside. Place fillets, skin side down in greased baking dish. Pour olive oil mixture over fish fillets, cover and bake 15–20 minutes. Uncover and bake 10 additional minutes or until golden brown. Serve hot alongside your favorite seasonal vegetables.

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