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 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 opaque. Remember fresh fish should only smell like the sea, not fishy.
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.
Can I use other fish for this dish?
Yes, you can. This lemon scampi sauce can also be made with or without shrimp.
Some of the other fish I would use this sauce with are:
- Flounder
- Cod
- Tilapia
- Mahi-mahi
- Red snapper
or just about any mild white-fleshed fish.
Fish is an excellent source of protein and is a good alternative to red meat. We try to eat fish at least once a week in our house and finding new ways to serve it is always fun. This topping can be used on many of your favorite fish and even chicken, so have fun experimenting.
If you liked this recipe you might also enjoy these fish recipes:
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan Seared Halibut
- Garlic Ginger Swordfish Recipe
- Grilled Atlantic Rockfish
Black Sea Bass with Shrimp in a Lemon Scampi Sauce
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
- 1 teaspoon fresh lemon juice more or less depending upon your likes
- splash of white wine
- 2 ounces vegetable stock
- 1 tablespoon of butter rolled in flour
- ½ teaspoon Italian parsley – finely chopped
Instructions
- 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.
Lynn says
Delicious! Sauce would taste good on so many things. I want to try it with mashed potatoes! Thanks for the recipe!
Chef Dennis Littley says
That’s what I like to hear! It is a delicious sauce.
Arialdi says
So good and delicious, fast and tasty ! Umm! Tanks so much chef Dennis
Mrs. Notabaker says
Best seafood recipe I’ve ever made….my husband loved it! Thank you for your excellent chef-ability.
Suzanne says
Whenever someone in my family comes home with Black Sea Bass after fishing, this is the recipe of choice. I am not a caper fan, so those are omitted. I do add dill and a little red pepper too. The addition of the shrimp really takes this over the top. My family and I thank you!
Nick says
Went fishing and caught some sea bass so I used this recipe to cook them up.
Turned out great, thank you!!
Lee Lindig says
I have made this with Chilean Sea Bass and it was wonderful, but I am looking for a small side to go with it. I was thinking some type of white bean and parsley side dish- I want to keep it on the small side.Do you have any suggestions?.
Chef Dennis Littley says
The white beans are a good idea, I would add escarole or your favorite green sauteed with them. Or with Italian parsley as you mentioned.
Arialdy says
Tanks so much chef Dennis love it uummmmm great taste and simple to cook
Judi says
Hi Chef!
This recipe is SO GOOD! We loved it! We went down to the fish market and got fresh sea bass and shrimp. I had to bake it a little longer than the recipe calls for, but that was not a problem. For the sauce, I didn’t have any vegetable broth so I used a little bit of Japanese Clear Soup I made that I had left in the fridge. I served it on a bed of a spinach/cauliflower rice/fresh sweetcorn mix. FAAAAAAAAANTASTIC! Thank you so much for this recipe!
April says
This was absolutely delicious and so easy to make. My husband kept saying I feel like I’m at a fancy restaurant. Did it in top of vermicelli with extra butter sauce and a side of fresh snap peas. Next time I’ll have to double the recipe. We are lucky to live on the ocean. Always looking for new ways to cook the fresh catch he brings home. Black Sea Bass is one of our favorites.
j says
Excellent recipe! I used this on black bass we brought back from Alaska which I had no idea how to prepare. My wife loved it more than I did. Is also very low carb which it’s perfect for my diet right now. It is already printed off and then our recipe book. A definite keeper!
Tom says
A New Year’s Day homerun. Putting it together was so easy and fast. This dish rivals anything on the menu at our favorite seafood restaurant in Virginia Beach, VA – our perennial vacation spot.