These are the redfish I got from my fish CSA, which I gutted and decapitated myself. To bake, I simply rinsed them off, and laid them on a bed of roughly chopped onions and celery. (One onion, about four stalks of celery, in an 8 x 14 Pyrex casserole dish.) I sprinkled a little Old Bay seasoning on the fish, and covered each with Meyer lemon slices. Bake at 400 around 35-40 minutes.
I served them with spoon bread and a green salad. A great healthy winter meal!