25 Min

• 1 lb Acadian Redfish fillets 
• 1 pint Cherry tomatoes, cut in half
• 2 cloves Garlic, minced
• 2 Tbsp Olive Oil
• 1 Lemon, zest and juice
• Salt and freshly ground Black Pepper to taste
• Red pepper flakes (optional, for a hint of heat)
• Lemon wedges for garnish

Preheat your oven to 375°F (190°C) and place a rack in the middle position.

Toss cherry tomatoes in a bowl with minced garlic, olive oil, lemon zest, salt, black pepper, and a pinch of red pepper flakes if you like a bit of heat. Mix well to coat the tomatoes evenly.

Heat a large ovenproof skillet over medium-high heat. Add a bit of olive oil to the skillet. Season the redfish fillets with salt and pepper. Once the skillet is hot, add the redfish fillets skin-side down. Sear them for about 2-3 minutes until the skin is crisp and golden brown.

Remove the skillet from heat. Spoon the seasoned cherry tomatoes evenly around the fish fillets. Drizzle some lemon juice over the fish and tomatoes.

Place the skillet in the preheated oven and bake for about 12-15 minutes or until the redfish easily flakes with a fork and the cherry tomatoes have softened and begun to caramelize.

Remove the skillet from the oven and serve.