Ask Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
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

1.6k
SHARES
Facebook1.6kPinterestFlipboard
Jump to Recipe Listen to the Post

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
Table of Contents:
  • Audio Player
  • Can I use other fish for this dish?
  • Recipe: Black Sea Bass with Shrimp in a Lemon Scampi Sauce

Audio Player



 

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
  • Garlic Ginger Swordfish Recipe
  • Grilled Atlantic Rockfish

black sea bass

Black Sea Bass with Shrimp in a Lemon Scampi Sauce

Chef Dennis Littley
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.
4.80 from 49 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Entree
Cuisine American
Servings 2
Calories 304 kcal

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.

Nutrition

Calories: 304kcalCarbohydrates: 1gProtein: 47gFat: 10gSaturated Fat: 4gCholesterol: 365mgSodium: 1052mgPotassium: 503mgVitamin A: 390IUVitamin C: 4mgCalcium: 149mgIron: 3.2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.80 from 49 votes (17 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Leslie says

    March 02, 2016 at 5:45 am

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

    Reply
    • Chef Dennis Littley says

      March 02, 2016 at 7:14 am

      Thank you Leslie!

      Reply
  2. Arden ellison says

    November 06, 2015 at 3:25 pm

    Thank you for these recipes the they taste wonderful

    Reply
    • Chef Dennis Littley says

      November 06, 2015 at 8:51 pm

      Glad you like them! Thank you!

      Reply
  3. Roger Cichy says

    July 11, 2015 at 6:49 pm

    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
    • Chef Dennis Littley says

      July 11, 2015 at 8:02 pm

      Thanks for the feedback Roger, I’ve very happy to hear you enjoyed the recipe!

      Reply
  4. Ashley Laykovich says

    January 13, 2014 at 11:57 am

    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
    • Chef Dennis Littley says

      January 13, 2014 at 7:44 pm

      just a drizzle Ashley about 1/2 tsp per filet

      Reply
  5. Pam says

    September 22, 2013 at 1:00 pm

    5 stars
    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
    • Chef Dennis Littley says

      September 22, 2013 at 5:44 pm

      Thank you Pam, that’s quite a compliment! I’m happy that enjoyed your first recipe and hope you come back to try many more!

      Reply
  6. Mary Sullivan Frasier says

    April 19, 2013 at 2:35 pm

    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
    • Chef Dennis says

      April 19, 2013 at 2:41 pm

      hi Mary

      the sauce would be wonderful with chicken too, its really versatile!

      Reply
  7. PapaLos says

    April 19, 2013 at 12:52 am

    Seeing this makes me wish even more that my wife ate seafood. I could almost taste it, it looks so amazing. Thanks for sharing!

    Reply
    • Chef Dennis says

      April 19, 2013 at 11:04 am

      Thank you, I have friends whose spouses won’t eat seafood and it kills them to be missing out on so many delicious dishes!

      Reply
  8. Happy Valley Chow says

    April 18, 2013 at 1:50 pm

    Wow what an elegant dish! Some fantastic flavors, definitely need to try!

    Happy Blogging!
    Happy Valley Chow

    Reply
    • Chef Dennis says

      April 19, 2013 at 11:13 am

      Thank you, it was a very delicious meal!

      Reply
  9. Michael Toa says

    April 18, 2013 at 9:42 am

    What an elegant dish Chef! It looks so stunning and I’m sure it’s utterly delicious.

    Reply
    • Chef Dennis says

      April 19, 2013 at 11:12 am

      Thanks Michael! I hope all is well on your side of the Pond!

      Reply
  10. Natalie says

    April 18, 2013 at 8:45 am

    Yum! Lots of flavor in this recipe, looks amazing.

    Reply
    • Chef Dennis says

      April 19, 2013 at 11:12 am

      Thank you Natalie!

      Reply
  11. Kath says

    April 18, 2013 at 8:11 am

    What a great combination, Dennis! I love that it’s a simple and easy preparation but it’s festive enough for entertaining!

    Reply
    • Chef Dennis says

      April 19, 2013 at 11:07 am

      It really is a great dish for entertaining Kath, and won’t take you all night to prepare!

      Reply
  12. Larry says

    April 18, 2013 at 7:27 am

    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
    • Chef Dennis says

      April 19, 2013 at 11:07 am

      Thanks Larry! I think the fact that I’m not a big fish eater is why I make them so tasty!

      Reply
  13. RavieNomNoms says

    April 18, 2013 at 7:11 am

    Oh yum!! I love sea bass and shrimp and lemon! A great dish!

    Reply
    • Chef Dennis says

      April 18, 2013 at 7:15 am

      Thanks Raven!

      Reply
  14. Toni | Boulder Locavore says

    April 18, 2013 at 6:43 am

    Beautiful, and ‘amen’ on eating local for all your reasons!

    Reply
    • Chef Dennis says

      April 18, 2013 at 7:14 am

      Thank you Toni!

      Reply
  15. Jill Colonna says

    April 18, 2013 at 12:33 am

    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

      April 18, 2013 at 4:51 am

      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
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Oven Baked Baby Back Ribs
  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze
  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe
  • Banana bread sliced on a cutting board.
    Banana Bread Recipe
  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe
  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest Facebook Flipboard Instagram YouTube LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.