INGREDIENTS
12-14 ounces black sea bass fillets
6 16-20 count shrimp, 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
DIRECTIONS
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 fillets.
Garnish with sliced lemon and serve with your favorite sides.
