Black Sea Bass with Shrimp in a Lemon Scampi Sauce

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.

black sea bass 3

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!

black sea bass

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.

5.0 from 2 reviews
Black Sea Bass with Shrimp in a Lemon Scampi Sauce
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 2
  • 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
  1. Preheat oven to 350
  2. 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
  3. Roast Sea Bass for 15-20 minutes
  4. In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the shrimp.
  5. Turn the shrimp over and add the capers.
  6. When shrimp are almost fully cooked add a splash of white wine.
  7. Add stock, lemon juice and butter rolled in flour.
  8. As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated Black Sea Bass fillets.
  9. 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.


  1. Is it normal to crave this dish before I’ve had breakfast here? This looks and sounds wonderful, with delicate flavours. Fresh like this is fabulous, plus made in 30 minutes is even better!

    • hi Jill

      I try to keep everything as simple as possible, especially with entrees, I figure if I don’t have much time when I get home then why should I assume anyone else does…lol
      I’m glad you enjoyed my dish and I think as foodies we get to crave any type of food, no matter what time of day it is!


  2. Beautiful, and ‘amen’ on eating local for all your reasons!

  3. Oh yum!! I love sea bass and shrimp and lemon! A great dish!

  4. Oh Wow Dennis, you may not be a big fish eater but your creations always make my mouth water. I am a big fish eater but Bev is not, except for mild white fish, and a lemony caper sauce is our favorite topping. This looks unbelievably good and will be the next fish dish here at Almost Heaven South. Thanks for posting it.

  5. What a great combination, Dennis! I love that it’s a simple and easy preparation but it’s festive enough for entertaining!

  6. Yum! Lots of flavor in this recipe, looks amazing.

  7. What an elegant dish Chef! It looks so stunning and I’m sure it’s utterly delicious.

  8. Wow what an elegant dish! Some fantastic flavors, definitely need to try!

    Happy Blogging!
    Happy Valley Chow

  9. Seeing this makes me wish even more that my wife ate seafood. I could almost taste it, it looks so amazing. Thanks for sharing!

  10. Lemon, butter, capers and white wine… How could anything be bad, with those ingredients? :~) Looks absolutely delicious, Chef. We don’t always have access to really fresh (ocean) fish up here in the Adirondacks, so I love that it can be served with pasta or rice as well. Thanks!

  11. What I really love about Chef Dennis’s Black Sea Bass with Shrimp in a Lemon Scampi Sauce is that it uses very little butter 1Tbsp yet it tastes like there is 1/2 cup of butter! This was my first recipe to try from this web site and it was the Best Recipe for fish that I’ve made.

    Thank you!

  12. Ashley Laykovich says:

    Hi, I’m wanting to make this, but it doesn’t say how much Olive oil in the ingredients. Hoe much do you use? Thanks 🙂

  13. Roger Cichy says:

    Outstanding recipe! Just brought home a black sea bass from off-shore fishing in the south coast waters of Rhode Island. Needed a different recipe to try for my “right out of the water” sea bass. Even my vegan wife had to try a piece!

  14. Thank you for these recipes the they taste wonderful

  15. Beautiful recipe! There is perfection in simplicity and letting the taste of fresh foods speak for themselves. Bravo!


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