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.
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 opague. 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.
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.
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.
- 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
- 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.
More recipes from my site
Lime Crusted Chilean Sea Bass with Florida Pink Shrimp- Mediterranean Style Salmon Recipe – Chef Dennis
- Florida Pompano with a Meyer Lemon – Grapefruit Sauce
- How to make Cajun Style Florida Snapper with a Lime Margarita Sauce
- How to make Grilled Mahi-Mahi with Caponata – A Restaurant Style Dish
- Bread Crumb Crusted Baked Halibut with an Quick Lemon Beurre Blanc
Amy Ancel says
January 10, 2019 at 8:41 pmThis 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!
Chef Dennis Littley says
January 10, 2019 at 9:00 pmyou 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
Kim says
May 19, 2018 at 6:24 amWoah! These look AMAZING!
Chef Dennis Littley says
May 19, 2018 at 6:39 amthank you!
Janet says
March 25, 2018 at 9:53 pmFound 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!
Chef Dennis Littley says
March 26, 2018 at 8:15 amI am thrilled to hear that your family enjoyed my sea bass recipe Janet. Thank you so much for taking the time to leave a comment and for the great review!
Frances Sunshine Hopkins says
February 7, 2018 at 2:38 pmCooked for my son and I, was absolutely delicious! Thank you
Chef Dennis Littley says
February 7, 2018 at 2:55 pmThanks for letting me know you and your son enjoyed my sea bass recipe Frances!
Leslie says
March 2, 2016 at 5:45 amBeautiful recipe! There is perfection in simplicity and letting the taste of fresh foods speak for themselves. Bravo!
Chef Dennis Littley says
March 2, 2016 at 7:14 amThank you Leslie!
Arden ellison says
November 6, 2015 at 3:25 pmThank you for these recipes the they taste wonderful
Chef Dennis Littley says
November 6, 2015 at 8:51 pmGlad you like them! Thank you!
Roger Cichy says
July 11, 2015 at 6:49 pmOutstanding 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!
Chef Dennis Littley says
July 11, 2015 at 8:02 pmThanks for the feedback Roger, I’ve very happy to hear you enjoyed the recipe!
Ashley Laykovich says
January 13, 2014 at 11:57 amHi, I’m wanting to make this, but it doesn’t say how much Olive oil in the ingredients. Hoe much do you use? Thanks 🙂
Chef Dennis Littley says
January 13, 2014 at 7:44 pmjust a drizzle Ashley about 1/2 tsp per filet
Pam says
September 22, 2013 at 1:00 pmWhat 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!
Chef Dennis Littley says
September 22, 2013 at 5:44 pmThank you Pam, that’s quite a compliment! I’m happy that enjoyed your first recipe and hope you come back to try many more!
Mary Sullivan Frasier says
April 19, 2013 at 2:35 pmLemon, 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!
Chef Dennis says
April 19, 2013 at 2:41 pmhi Mary
the sauce would be wonderful with chicken too, its really versatile!
PapaLos says
April 19, 2013 at 12:52 amSeeing this makes me wish even more that my wife ate seafood. I could almost taste it, it looks so amazing. Thanks for sharing!
Chef Dennis says
April 19, 2013 at 11:04 amThank you, I have friends whose spouses won’t eat seafood and it kills them to be missing out on so many delicious dishes!
Happy Valley Chow says
April 18, 2013 at 1:50 pmWow what an elegant dish! Some fantastic flavors, definitely need to try!
Happy Blogging!
Happy Valley Chow
Chef Dennis says
April 19, 2013 at 11:13 amThank you, it was a very delicious meal!
Michael Toa says
April 18, 2013 at 9:42 amWhat an elegant dish Chef! It looks so stunning and I’m sure it’s utterly delicious.
Chef Dennis says
April 19, 2013 at 11:12 amThanks Michael! I hope all is well on your side of the Pond!
Natalie says
April 18, 2013 at 8:45 amYum! Lots of flavor in this recipe, looks amazing.
Chef Dennis says
April 19, 2013 at 11:12 amThank you Natalie!
Kath says
April 18, 2013 at 8:11 amWhat a great combination, Dennis! I love that it’s a simple and easy preparation but it’s festive enough for entertaining!
Chef Dennis says
April 19, 2013 at 11:07 amIt really is a great dish for entertaining Kath, and won’t take you all night to prepare!
Larry says
April 18, 2013 at 7:27 amOh 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.
Chef Dennis says
April 19, 2013 at 11:07 amThanks Larry! I think the fact that I’m not a big fish eater is why I make them so tasty!
RavieNomNoms says
April 18, 2013 at 7:11 amOh yum!! I love sea bass and shrimp and lemon! A great dish!
Chef Dennis says
April 18, 2013 at 7:15 amThanks Raven!
Toni | Boulder Locavore says
April 18, 2013 at 6:43 amBeautiful, and ‘amen’ on eating local for all your reasons!
Chef Dennis says
April 18, 2013 at 7:14 amThank you Toni!
Jill Colonna says
April 18, 2013 at 12:33 amIs 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!
Chef Dennis says
April 18, 2013 at 4:51 amhi 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