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Baked Red Drum with Pimentón


  • 1 ½ pounds skinless red drum fillets, cut into serving-size pieces
  • 2 tablespoons butter, melted
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ tablespoons Pimentón
  • 2 tablespoons minced onion
  • ½ teaspoon pressed garlic

Preheat the oven to 450° F.

In a small bowl, combine butter, lemon juice, salt, pepper, Pimentón, onion and garlic.

Place fish in baking dish. Brush with margarine mixture. Bake until done, about 8 to 10 minutes. (To determine cooking time, measure fish at thickest point. Bake 10 minutes per inch.)

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas