Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Vegetables
Garnish
Method
Preparation
- 1
Prepare the Vegetables
Wash and trim the asparagus, cutting off the tough ends. Halve the cherry tomatoes and mince the garlic cloves.
- 2
Season the Fish
Pat the redfish fillets dry with paper towels. Season both sides with salt and black pepper.
Cooking
- 3
Pan Roast the Fish
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the seasoned redfish fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy.
- 4
- 5
Sauté the Vegetables
In the same skillet, add a bit more olive oil if needed, then add minced garlic, asparagus, and halved cherry tomatoes. Sauté for about 5-7 minutes until the asparagus is tender and the tomatoes are blistered.