Sheepshead Bay Sea Bass

Course : Vegetables
Serves: 6
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3 tablespoons butter
1/4 pound mushroom -- thinly sliced
2 small tomato -- coarsely chopped
2 clove garlic -- minced or pressed
1 teaspoon salt -- to taste
1 teaspoon fresh ground black pepper -- to taste
2 pounds sea bass steak
1/2 pound shrimp -- shelled and deveined
1 medium tomato -- wedges for garnish
1 can pitted black olive -- for garnish
1 bunch fresh parsley -- for garnish
1 medium lemon -- wedges for garnish

Preparation / Directions:

Preheat oven to 400 degrees F. In a frying pan over medium heat, melt butter; add mushrooms and cook just until limp; then stir in tomatoes and garlic; heat through. Season to taste with salt and pepper. Wipe fish with damp cloth; cut into serving-size pieces (about 3 by 5 inches), if desired. Arrange pieces in single layer, without crowding, in greased large, shallow baking pan. Sprinkle lightly with salt and pepper and spoon mushroom mixture evenly over fish; arrange shrimp evenly over fish. Bake, uncovered, checking for change in translucency or until fish flakes readily when prodded in thickest portion with a fork and shrimp are pink. For a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes. Remove fish from oven; transfer to a warm serving platter, along with vegetable mixture (discard pan juices). To serve, tilt platter slightly and spoon off juices that have accumulated; discard. Garnish platter with tomato wedges, olives, parsley, lemon.


Nutritional Information:

252 Calories (kcal); 10g Total Fat; (35% calories from fat); 36g Protein; 3g Carbohydrate; 135mg Cholesterol; 222mg Sodium

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