Bake a Redfish

Here's How:

1. Probably the hardest part, scale one 8 pound redfish.
2. De-head behind the gills, de-tail, and gut the fish.
3. With your filet knife start at the top of the rib cage and cut through the rib bones on one side.
4. Continue as if you were filleting that one side off, but stop when you reach the back and skin of the fish.
5. Fold that filet back together and turn the fish over.
6. Repeat steps 3 and 4 on the other side of the fish.
7. Carefully remove the backbone structure from the middle of the two filets. You should have now 2 filets still joined together by the skin on the back of the fish.
8. Take 4 peeled medium potatoes and slice them very thin.
9. Take 4 peeled medium onions and slice them very thin.
10. Open the redfish as you would a book.
11. Place one layer of sliced potatoes to cover one side of the fish.
12. Place one layer of onions on top of the potatoes. Alternate the layers with the remaining onions and potatoes
13. Close the "book" by folding the other filet on top of the onions and potatoes.
14. Add salt and pepper to taste, wrap and seal in tinfoil and bake at 350 for 45 minutes.
15. Serve on a platter by breaking open the tinfoil and folding it back from the fish.

Tips:

1. The entire dish is a melded taste of fish potatoes and onions.
2. Other fish will substitute, but this does not do well with thin skinned fish
3. Try some Cajun or other seasoning on the dish prior to baking!