Black Sea Bass with Shrimp in a Lemon Scampi Sauce

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black sea bass

My Black Sea Bass is perfect for your next date night dinner or to make any night a special occasion.   Why go out when you can make this restaurant-style dish in your own home tonight.

Total Time: 30 minutes
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As a Chef, I always look for new items to try for dinner when food shopping. And this week my grocer was featuring Black Sea Bass that looked too good to pass up.

black seas bass topped with shrimp in a lemon caper sauce on a white plate

Black Sea Bass often referred to as Rock Bass is found in the waters of Florida, off the Gulf of Mexico and in the Atlantic all the way up to Maine.

Its flesh is firm and lean, with a mild, delicate flavor. Make sure the uncooked flesh is sparkling white and translucent, not opague. Remember fresh fish should only smell like the sea, not fishy.

black seas bass topped with shrimp in a lemon caper sauce on a white plate

I was pretty sure we would enjoy the sea bass but just to be on the safe side I topped it with jumbo shrimp finished in a lemon scampi sauce (you really can’t go wrong with that topping). 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.

black seas bass topped with shrimp in a lemon caper sauce on a white plate

If you’ve tried my Sea Bass recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

5 from 4 votes
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Black Sea Bass with Shrimp in a Lemon Scampi Sauce

My Black Sea Bass is perfect for your next date night dinner or to make any night a special occasion.   Why go out when you can make this restaurant-style dish in your own home tonight.

Author: Chef Dennis Littley
Nutrition Facts
Black Sea Bass with Shrimp in a Lemon Scampi Sauce
Amount Per Serving
Calories 304 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 365mg 122%
Sodium 1052mg 44%
Potassium 503mg 14%
Total Carbohydrates 1g 0%
Protein 47g 94%
Vitamin A 7.8%
Vitamin C 4.8%
Calcium 14.9%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Entree
Cuisine: American
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2
Calories: 304 kcal
black sea bass
Ingredients
  • 12-14 ounces black sea bass fillets
  • 6 16-20 count shrimp Peeled and deveined 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
  • 1/2 teaspoon Italian parsley - finely chopped
Instructions
  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.

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About Chef Dennis

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Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. Dennis has been featured in numerous publications and on culinary websites for his creative, delicious recipes and travel adventures. For more details, check out his About page.

Comments

  1. Amy Ancel says

    This looks delicious and I plan to make it this weekend as my fishmonger has super fresh Black Sea bass just in off the boat! My question is, should the fillets be skinned or do you leave the skin on?

    Thanks and yum!

    Reply

    • Chef Dennis Littley says

      you can actually cook it with the skin on and when you go to take it out of the baking dish, it should lift off the skin fairly easily. You can also have your fishmonger clean it and just cook the filets. Personally I would leave it on

      Reply

  3. Janet says

    Found this recipe onPinterest. My family loves sea bass and I was looking for a new recipe – this one was perfect! We served this over linguine and the kids absolutely devoured every last bit!

    Reply

  5. Leslie says

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

    Reply

  7. 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!

    Reply

  8. 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 🙂

    Reply

  9. Pam says

    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!

    Reply

  10. Mary Sullivan Frasier says

    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!

    Reply

  16. Larry says

    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.

    Reply

  19. Jill Colonna says

    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!

    Reply

    • Chef Dennis says

      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!

      Cheers
      Dennis

      Reply

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