Ingredients

The following ingredients have 2 Servings
  • 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
  • 1/2 teaspoon Italian parsley - finely chopped

Instruction

  • 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.