Seafood Fish Recipe

Method

1. 1

   Prep seafood and season

   Rinse mussels, scrub shells, debeard, and discard any that remain open. Pat sea bass fillets dry. Season fillets on both sides with 1 tsp salt and 0.5 tsp black pepper.

2. 2

   Mince aromatics

   Mince garlic and finely dice shallots. Zest the lemon and juice it.

3. 3

   Sear fish

   In a large skillet, heat 3 tbsp olive oil over medium-high heat. Sear sea bass fillets 2-3 minutes per side until the flesh is opaque at the edges. Transfer fillets to a plate and keep warm.

4. 4

   Sauté aromatics

   In the same skillet, add shallots and garlic; sauté 1-2 minutes until fragrant and translucent.

5. 5

   Cook seafood mix

   Add mussels and shrimp to the skillet; sauté briefly to coat with oil and aromatics.

6. 6

   Deglaze and reduce

   Pour in 120 ml of dry white wine; simmer for 2-3 minutes until reduced by about half, scraping up any browned bits from the pan.

7. 7

   Add stock

   Add 120 ml fish stock or water; bring to a gentle simmer.

8. 8

   Finish sauce and rejoin fish

   Return the sea bass fillets to the pan. Add 60 ml lemon juice and 1 tsp lemon zest. Stir in 2 tbsp butter until melted and sauce looks glossy. Cook 3-5 minutes more, until the fish is cooked through and mussels have opened. Discard any mussels that do not open.

9. 9

   Final seasoning and garnish

   Stir in 2 tbsp chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed.

10. 10

    Serve

    Serve seafood with the sauce spooned over, accompanied by crusty bread, rice, or pasta.