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
- Ginger Garlic Swordfish
- 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 tsp 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.
Arialdy
Tanks so much chef Dennis love it uummmmm great taste and simple to cook
Judi
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
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
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
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.
Hull
Fantastic. I’ve made it at least 4 times since New England fishing season started in June. I’ve made it with sea bass and blackfish. 5star restaurant worthy 👍🏻👍🏻👍🏻👍🏻👍🏻
Mayra
The recipe was very good but my sauce didn’t thicken the way it shows on the video. I will say I didn’t have veg stock so used more wine. Could this have been the difference?
I will try it again.
Chef Dennis Littley
the wine would affect the overall flavor and alcohol doesn’t thicken the way stock will. It could very well have been the wine, or you may have needed more flour pushed into the butter when you thickened the sauce.
Nicole
I doubled the sauce and added tomatoes to it, so it would pair well with angel hair pasta. I was delicious! I can’t wait to make it again.
Mike Walsh
If you hadn’t said that you were developing easy to make, restaurant-style recipes, I’d feel like it was disingenuous to say how easy and quick this was to make. But it was awesome! And the ingredients were readily available. I’ve become a big fan of your web site. Not only are the recipes I’ve tried all fantastic, the site is easy to navigate. and you’ve had something for everything I’ve tried to find so far. Thank you!
Mike Walsh
Chef Dennis Littley
Thanks for the comment and great review Mike! I’m very happy to hear you’ve been enjoying my blog and recipes
Wanda
I made this for my hubby for Father’s Day. It was amazing!!!
I will be making this again!!!!