This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Season the sea bass with salt and pepper; arrange in a baking dish and set aside.

  • Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.

  • Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

Nutrition Facts

647 calories; protein 49.9g 100% DV; carbohydrates 11.8g 4% DV; fat 44.1g 68% DV; cholesterol 288.8mg 96% DV; sodium 580.9mg 23% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2010
This was an incredible dish that did not last long on our plates! I did not have cream so I used milk instead and the sauce came out fine. I also could not find crawfish and stuck with immitation crab. Overall with these adjustments it came out great and I am sure with the correct ingredients it tastes perfect!! Read More
(7)

Most helpful critical review

Rating: 3 stars
07/18/2012
I made these using talapia. The sauce was fantastic on it's own and I thought the finished product would be just as great but for some reason the finished product was not that good. It was kind of washed-out in flavor. I can't imagine that using the seabass would be any different as it is a thicker fish than talapia. Was hoping great flavor for this one but not sure if I'll try again. The sauce was good enough to eat with a spoon though. Come to think of it the sauce would make a great filling for crepes. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/29/2009
Very easy to make and sure to impress Read More
(7)
Rating: 5 stars
03/30/2010
This was an incredible dish that did not last long on our plates! I did not have cream so I used milk instead and the sauce came out fine. I also could not find crawfish and stuck with immitation crab. Overall with these adjustments it came out great and I am sure with the correct ingredients it tastes perfect!! Read More
(7)
Rating: 5 stars
03/02/2011
A Hit! My guests loved this. Very rich. I couldn't find crawfish I just used medium sized shrimp! Awsome dish! Read More
(6)
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Rating: 4 stars
05/09/2011
I made this without the crab and crawfish. I also didn't have white pepper or parsley. I used like 4 cloves of garlic and I think you could cut back on the butter by half. This is really good I think next time I will omit the flour and maybe use cornstarch? I think that would work better. or maybe not use it at all. It sort of tastes like alfredo sauce on fish but that is fine with me:) Read More
(5)
Rating: 5 stars
08/16/2010
FANTASTIC!!! We are in Cape Cod on vacation and caught some beautiful fresh Sea Bass on our early morning fishing expedition. As there were no crawfish but plenty of fresh live lobster we substituted lobster for the crawfish and sea scallops for the canned crab and it was wonderful! The only suggestion I have is deboneing the fillet so that you don't need to mess with the bones while enjoying this meal. We served it with basati rice and fresh corn on the cob. YUM! Thanks Carolyn! Read More
(4)
Rating: 5 stars
08/30/2010
really good good for company Read More
(3)
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Rating: 5 stars
10/15/2011
Very rich but very tasty Read More
(2)
Rating: 3 stars
07/18/2012
I made these using talapia. The sauce was fantastic on it's own and I thought the finished product would be just as great but for some reason the finished product was not that good. It was kind of washed-out in flavor. I can't imagine that using the seabass would be any different as it is a thicker fish than talapia. Was hoping great flavor for this one but not sure if I'll try again. The sauce was good enough to eat with a spoon though. Come to think of it the sauce would make a great filling for crepes. Read More
(1)
Rating: 5 stars
04/20/2019
This is a fantastic dish that is very easy to prepare and is elegant enough for a special dinner. The flavors of the sea bass crawfish and crab balance each other perfectly. And yes this is a recipe for sea bass NOT tilapia. The flavor profiles are very different for those two types of fish. If you have tilapia go find a recipe that uses tilapia and don't give a mediocre rating to a recipe you didn't follow! Read More