Lisa and I do try to eat fish when ever we can (although neither of us are big fish eaters) because we know its better for us. We have our favorites with fluke and flounder topping the list, but when ever I see something new at the market I like to give it a try.
With fish prices steadily rising that makes experimenting with new fish riskier, and for that reason I try to stay with mild flaky varieties when ever possible. I always tell everyone how lucky we are to have such a good source of fresh seafood in our area and for the last few weeks our market has been featuring Black Sea Bass. From what the fish monger told me about that variety it seemed like it fit the bill perfectly.
Just to be on the safe side I topped the my oven roasted sea bass with jumbo shrimp finished in a lemon scampi sauce. The Sea Bass was tender and flaky with a mild sweet flavor, and the lemon butter sauce with those delectable shrimp took the sea bass to the next level!
If you can’t find Black Sea Bass, this topping would work well on any white flaky fish, turning even Tilapia into a memorable meal or even without the fish served over pasta.
- 12-14 ounces black sea bass fillets
- 6 16-20 count shrimp (wild caught) Peeled and deveined
- 1 tablespoon capers
- 1 clove garlic - finely chopped
- juice of one half lemon
- splash of white wine
- 2 ounces vegetable stock
- 1 tablespoon of butter rolled in flour
- ½ teaspoon Italian parsley - finely chopped
- Preheat oven to 350
- Place sea bass fillets in a baking pan and drizzle with extra virgin olive oil, then sprinkle with sea salt and black pepper. add a little water to the pan to help keep the sea bass moist
- Roast Sea Bass for 15-20 minutes
- In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the shrimp.
- Turn the shrimp over and add the capers.
- When shrimp are almost fully cooked add a splash of white wine.
- Add stock, lemon juice and butter rolled in flour.
- As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated Black Sea Bass fillets.
- Garnish with sliced lemon and serve with your favorite sides.
Thanks for stopping by today, I hope you enjoyed my Black Sea Bass with those lovely jumbo shrimp. It did make our list of approved seafood, so hopefully when the local variety starts running next month, I’ll be able to give it another try. We do have a fair amount of fresh seafood from the Jersey waters and its always better to eat local when ever possible! It reduces the carbon footprint, and helps support the local economy, so eat local when ever you can.
Enjoy the rest of your week and I’ll see you soon.