Red FIsh!

I made Redfish for dinner recently. This particular fish is Sebastes Fasciatus or Acadian redfish. I got a fabulous 12 oz side of redfish for a ridiculous deal at Central Market.



I lined a roasting pan with aluminum foil, then spread a tbs of extra virgin olive oil on the foil. I then placed two shallots, diced, in the pan, and laid the fish on top. I patted it dry and seasoned it with salt, pepper, garlic powder and lemon zest. I roasted it at 400 degrees F for 25 minutes.