If you’re craving restaurant-quality blackened redfish but want the ease of oven baking, this Oven Baked Blackened Redfish on the Half Shell is for you! It brings all the bold flavors of traditional grilled blackened fish, but with a simple, mess-free cooking method.

Get my new cookbook!

Order it here →

By using a cast iron skillet and a strategic cooking process, this recipe mimics the high-heat sear of an outdoor grill while locking in moisture and flavor. With just a handful of ingredients and one pan, you’ll have a quick and easy meal that’s packed with buttery, zesty, and smoky goodness.

Why You’ll Love Oven Baked Blackened Redfish on the Half Shell

One-Pan Simplicity – Everything cooks in one cast iron skillet for easy cleanup.
Bold, Restaurant-Style Flavor – Blackened seasoning and lemon-infused butter make this dish irresistible.
No Grill Needed – Achieves that same smoky, crispy finish right in your oven.
Quick & Easy – Ready in just 15 minutes once the oven is preheated.
Perfect for Seafood Lovers – A must-try for anyone who enjoys fresh, flaky fish.

What You Need to Make Oven Baked Blackened Redfish on the Half Shell

Here’s what you’ll need to create this simple yet flavorful dish. Exact amounts can be found in the recipe card below!

Redfish on the half shell: Scaled and deboned, leaving the skin on.
Lemons: Freshly squeezed juice and slices for topping.
Butter: Melted in a hot skillet to create a rich sauce.
Blackened Redfish Magic seasoning: The key to bold, smoky, and spicy flavor.
Cast iron skillet: Essential for achieving a crispy, grilled-like texture.

How to Make Oven Baked Blackened Redfish on the Half Shell

This recipe moves fast! Be sure to read the steps first so you’re ready when the time comes.

1

Preheat your oven to 400°F and let it fully heat before you start cooking.
Prepare the redfish. Remove any remaining scales and pull out any bones with pliers.

2

Season generously. Squeeze half a lemon over both sides of the fish, then coat it heavily with the blackened seasoning. Place 2-3 lemon slices on top.

3

Heat the cast iron. Place your skillet on medium-high heat for a few minutes before adding butter. Once melted, stir in the juice of one lemon and 2 tbsp of blackened seasoning.

4

Sear the fish. Place the redfish skin-side down in the skillet. Spoon the butter sauce over the top for added flavor.

5

Bake in the oven for 12-15 minutes (depending on the thickness of the fish). It’s done when the flesh turns white and starts to flake easily.

6

Serve immediately. Drizzle with any extra butter sauce and enjoy with your favorite sides!

Commonly Asked Questions

What does “redfish on the half shell” mean?

It means the fish is filleted but with the skin and scales left on one side, helping to hold in moisture and flavor during cooking.

Can I use a different type of fish?

Yes! You can use snapper, grouper, or drum as substitutes, but redfish works best for this style of cooking.

How do I know when my redfish is fully cooked?

The fish will turn opaque white and flake easily when tested with a fork. If it’s still translucent, cook it a bit longer.

Can I make this on the grill instead of the oven?

Absolutely! Just place the redfish skin-side down on a hot grill and cook until it flakes, about 10-12 minutes. No need to flip it!