The various commercial names given to redfish can cause confusion.

It is often sold in the United States under the name “ocean perch,” even though it is definitely not a perch. The name also appears on the packaging of some frozen products.

In France, it may be offered as "dorade," even though this name is unauthorzed because it creates confusion with true "daurade," or sea bream.

Sold whole or in fillets - fresh or frozen

Whole - it's best when sold with the head on, since a bright clear eye is an indication of freshness. 

Store away from light at a temperature below 5° C. Store in the refrigerator and consume within 48 hours. 

 If whole, clean and gut. 

Poached
It is excellent in fish soup.

Grilled
Its firm flaky flesh needs a marinade or some form of fat during cooking. It’s best to remove the fish from the heat when it’s three-quarters cooked and then let it rest.

Fried
Redfish is well-suited to frying and doesn't fall apart even at high temperatures.

Papillote
Cook in parchment with a drizzle of olive oil, halved cherry tomatoes, capers or pitted olives and a few slices of lemon. 

Oven-baked
For an interesting result, sprinkle a whole gutted fish with coarse salt and give it a brief turn on the grill. Finish cooking in a 150º C (300º C) oven. The skin creates a natural barrier to seal in the flavors. You can stuff the cavity with vanilla, fennel, candied lemon, bay leaf, cinnamon, cardamom, etc.

Or simply drizzle with orange butter and some spices like fennel seeds

With potato scales
This is an excellent way to protect a lean fish, while cooking a side vegetable at the same time. Cut the potatoes into thin slices (1 mm thick); arrange them on skinless fillets, overlapping to form “scales”; season with salt. In a non-stick skillet, heat a few drops of olive oil (or vegetable oil – but not butter, since it may burn before the cooking is finished). Using a spatula, turn the fillets in the skillet with one brisk motion. Cook over medium heat to brown the potatoes well. Remove once a whitish liquid begins to bead on the surface. Serve with lemon butter.

Ostend-Style
Sweat a minced shallot in a little butter; add 100 ml white wine; reduce by half. Add 200 ml cream. Add some shrimp and simmer a few minutes until cooked. Add 20 cooked mussels. Season with salt and pepper. Keep hot. Flour the redfish fillets and sauté in butter for a few minutes on each side. Serve with the sauce.