I won’t sugar coat it; one of my favorite parts of our outdoor adventures is EATING. There is nothing quite like a perfectly cooked fish that was swimming in the bay a few hours before dinner.
And my husband is seriously one of the best wild game chefs I’ve ever known. (He doesn’t have to know that he’s also one of the few!)
This recipe can be easily altered for Trout, Red Drum, Black Drum, even Red Snapper, and it’s one of our go-to’s on busy week nights.
Skip down the bottom for the recipe card!
Ingredients:
- 1 – 2 black drum fillets on the half-shell
- Olive oil
- Fish/seafood seasoning (we typically use Seafood Magic or Old Bay)
- Garlic Salt
- Minced Onions
- Rosemary (optional, but we enjoy it!)
Instructions:
- Preheat oven to 400 degrees
- Cover a cookie sheet in foil; use a small amount of olive oil to coat the foil before laying the fish fillets on top, scales down.
- Season with seafood seasoning, garlic salt, minced onions, and rosemary (*Tip: go a little heavy handed with everything but the rosemary!)
- Place in the oven for 20 – 25 minutes, or until fish is flaky
- Remove from the oven; carefully remove the fillet from the skin/scales before transferring to a plate.
- Enjoy!
*Recommended sides: couscous, wild rice, rice pilaf, baked asparagus, green beans, and corn.
But there you have it! Super easy and super fresh way to eat your fish.
Jess and the Outdoors 