Striped Bass with Shrimp & Garlic Lemon Cream
60 Minutes | Serves 2-4
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
Preheat the oven to 400 degrees.
Season both sides of the bass filet with kosher salt and black pepper. Season the shrimp with kosher salt and black pepper.
To prepare the striped bass, drizzle olive oil in an oven safe baking dish. Place the striped bass in the baking dish. Place the fresh thyme sprigs and lemon wheels around the fish. Top the fish with the butter pieces and drizzle additional extra virgin olive oil over the top.
Bake the bass on the middle rack of the oven for approximately 20 minutes or until the thicker part of the fish is 145 degrees. Cover loosely with aluminum foil and rest for 5 minutes.
You can eat the bass as is or top with the shrimp and lemon garlic cream.
To prepare the sauce, place a large sauté pan on medium heat. When heated, add the extra virgin olive oil and garlic slices. Cook the garlic until golden brown. Add the shrimp. Cook for 2 minutes on each side. Add the white wine. Cook for 2 minutes.
Add the light cream and lemon juice. Reduce the heat to medium low. Warm all ingredients together for a few minutes. Add the fresh parsley and season to taste with kosher salt and black pepper.
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
Preheat the oven to 400 degrees.
Season both sides of the bass filet with kosher salt and black pepper. Season the shrimp with kosher salt and black pepper.
To prepare the striped bass, drizzle olive oil in an oven safe baking dish. Place the striped bass in the baking dish. Place the fresh thyme sprigs and lemon wheels around the fish. Top the fish with the butter pieces and drizzle additional extra virgin olive oil over the top.
Bake the bass on the middle rack of the oven for approximately 20 minutes or until the thicker part of the fish is 145 degrees. Cover loosely with aluminum foil and rest for 5 minutes.
You can eat the bass as is or top with the shrimp and lemon garlic cream.
To prepare the sauce, place a large sauté pan on medium heat. When heated, add the extra virgin olive oil and garlic slices. Cook the garlic until golden brown. Add the shrimp. Cook for 2 minutes on each side. Add the white wine. Cook for 2 minutes.
Add the light cream and lemon juice. Reduce the heat to medium low. Warm all ingredients together for a few minutes. Add the fresh parsley and season to taste with kosher salt and black pepper.