Striped Bass with Shrimp & Garlic Lemon Cream

Name: Striped Bass with Shrimp & Garlic Lemon Cream
Total time: 60 min
Yield: 2–4
Ingredients: 1¼-1½ lbs Striped Bass Filet; 1 lb 16/20 Jumbo Shrimp Peeled, Deveined with Tail On; 2 Garlic Cloves Thinly Sliced; Juice from a Whole Lemon Plus 4, ¼-inch Lemon Wheels; A Few Sprigs of Fresh Thyme for Baking; 2 Tbsp Fresh Italian Parsley Minced; 3 Tbsp Salted Butter Cut into 4 Pieces; ¼ cup Dry White Wine; 1 cup Light Cream; 2 Tbsp Extra Virgin Olive Oil Plus Extra for Baking; Kosher Salt to Taste; Coarse Ground Black Pepper to Taste

Baked striped bass with thyme and lemon, topped with shrimp in a garlic-lemon cream sauce.

Ingredients

1¼-1½ lbs Striped Bass Filet
1 lb 16/20 Jumbo Shrimp Peeled, Deveined with Tail On
2 Garlic Cloves Thinly Sliced
Juice from a Whole Lemon Plus 4, ¼-inch Lemon Wheels
A Few Sprigs of Fresh Thyme for Baking
2 Tbsp Fresh Italian Parsley Minced
3 Tbsp Salted Butter Cut into 4 Pieces
¼ cup Dry White Wine
1 cup Light Cream
2 Tbsp Extra Virgin Olive Oil Plus Extra for Baking
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste

Method

PREPARE THE FISH: Preheat the oven to 400°F. Season the bass and shrimp with salt and pepper. Drizzle olive oil into an oven-safe dish and add the bass. Arrange the thyme and lemon wheels around it, top with the butter pieces and drizzle with additional olive oil.
BAKE: Bake on the middle rack for about 20 minutes, until the thickest part reaches 145°F. Loosely cover with foil and rest for 5 minutes.
COOK THE SHRIMP: Heat the sauce’s 2 Tbsp olive oil and sliced garlic in a large sauté pan over medium heat. Cook until the garlic is golden. Add the shrimp and cook for 2 minutes per side. Add the wine and cook for 2 minutes.
FINISH THE SAUCE: Add the light cream and lemon juice. Reduce to medium-low and warm for a few minutes. Stir in the parsley and season to taste. Serve the bass on its own or topped with the shrimp and cream sauce.