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    Home » Recipes » Seafood Recipes

    Black Sea Bass with Shrimp in a Lemon Scampi Sauce

    Published: May 5, 2020 · Modified: Jun 9, 2021 by Chef Dennis Littley

    3.1K shares
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    • Yummly
    4.76 from 41 votes
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    pinterest image for black sea bass

    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 wit a yellow napkin on the side

    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.

    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.

    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.

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

    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

    Did you make this? Please RATE THE RECIPE below!

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    black sea bass
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    4.76 from 41 votes

    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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 304kcal
    Author: Chef Dennis Littley

    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
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    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.

    Nutrition

    Calories: 304kcal | Carbohydrates: 1g | Protein: 47g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 365mg | Sodium: 1052mg | Potassium: 503mg | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 149mg | Iron: 3.2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Seafood Recipes

    • Baked Garlic Butter Salmon
    • New England Clam Chowder Recipe
    • Crab Stuffed Mushrooms
    • Easy Pasta with Red Crab Sauce

    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. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Suzanne

      September 07, 2022 at 8:41 am

      5 stars
      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!

      Reply
    2. Nick

      August 26, 2022 at 2:15 pm

      5 stars
      Went fishing and caught some sea bass so I used this recipe to cook them up.

      Turned out great, thank you!!

      Reply
    3. Arialdy

      April 28, 2022 at 5:42 am

      5 stars
      Tanks so much chef Dennis love it uummmmm great taste and simple to cook

      Reply
    4. Judi

      June 26, 2021 at 9:11 pm

      5 stars
      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!

      Reply
      • April

        July 06, 2021 at 7:31 pm

        5 stars
        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.

        Reply
    5. j

      February 05, 2021 at 12:37 pm

      5 stars
      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!

      Reply
    6. Tom

      January 01, 2021 at 8:13 pm

      5 stars
      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.

      Reply
    7. Hull

      October 29, 2020 at 7:38 pm

      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 👍🏻👍🏻👍🏻👍🏻👍🏻

      Reply
    8. Mayra

      October 24, 2020 at 8:40 am

      5 stars
      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.

      Reply
      • Chef Dennis Littley

        October 24, 2020 at 9:43 am

        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.

        Reply
    9. Nicole

      August 22, 2020 at 6:16 pm

      5 stars
      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.

      Reply
    10. Mike Walsh

      June 29, 2020 at 8:35 pm

      5 stars
      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

      Reply
      • Chef Dennis Littley

        June 30, 2020 at 7:44 am

        Thanks for the comment and great review Mike! I’m very happy to hear you’ve been enjoying my blog and recipes

        Reply
    11. Wanda

      June 21, 2020 at 2:44 pm

      I made this for my hubby for Father’s Day. It was amazing!!!
      I will be making this again!!!!

      Reply
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