Redfish on the Half Shell

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for greasing the pan
• 2 redfish or striped bass fillets, with scales still on and pin bones removed (about 2 1/2 pounds)
• 1/2 teaspoon crushed red pepper
• Kosher salt
• Freshly ground black pepper
• 1/4 cup minced flat-leaf parsley
• 2 garlic cloves, minced
• Lemon wedges, for serving

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