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Sea Bass & Shrimp Provencale

fast.cook's picture
Ingredients
  Tomatoes 3 Medium, peeled
  Butter/Margarine 3 Tablespoon
  Mushrooms 1⁄4 Pound, thinly sliced
  Garlic 2 Clove (10 gm), minced / pressed
  Sea bass steaks 2 Pound (1 Inch Thick)
  Medium raw shrimp 1⁄2 Pound, shelled and deveined
  Lemon slices 4 (For Garnish)
  Parsley sprigs 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Seed and coarsely chop 2 of the tomatoes.
Cut remaining tomato into 6 wedges; set aside.
Melt butter in a medium-size frying pan over medium-high heat.
Add mushrooms and cook, stirring, until limp about 5 minutes.
Stir in chopped tomatoes and garlic; cook, stirring, until hot.
Season mixture to taste with salt and pepper; set aside.
Rinse fish, pat dry, and place in a single layer in a shallow baking pan; top with shrimp.
Spoon tomato mixture over seafood.
Bake in a 400° oven until shrimp are just opaque in center and fish is just opaque but still moist in thickest part; cut to test about 15 minutes.
Transfer to a warm platter and surround with tomato wedges; garnish with lemon slices and parsley, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Shrimp
Interest: 
Quick

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