Mixed Baked Seafood for Two

    20 minutes

    This is a great seafood dinner for two with crab, fish and prawns, and it's very easy to make as well.

    54 people made this

    Serves: 2 

    • 2 white fish fillets
    • 6 scallops
    • 6 peeled and deveined king prawns, tail still attached
    • 1/3 cup dry white wine
    • 2 tablespoons melted butter
    • 1 tablespoon lemon juice
    • 1 teaspoon minced garlic
    • salt and pepper to taste
    • 1 tablespoon chopped fresh parsley

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 230 degrees C.
    2. Arrange the fish, scallops and prawns in an oven-safe, glass baking dish. Drizzle with wine, butter and lemon juice. Sprinkle with garlic. Season to taste with salt and pepper.
    3. Bake in preheated oven until the fish has turned white and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.

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    Reviews in English (57)


    I didn't have any scallops, so I left them out. I also didn't have any Old Bay seasoning, so I mixed another Tblsp of butter and the garlic with some panko breadcrumbs and some seasoned salt, lemon zest and pepper and sprinkled this mixture over the fish and shrimp. It was delicious. Halibut is $10 a pound on sale here in Las Vegas, and I was looking for a recipe that would do it justice. This was it. Next time I'll make sure I have all the right ingredients. Excellent recipe!  -  09 May 2007  (Review from Allrecipes USA and Canada)


    Wow, this recipe is fantastic! I cooked 1/2 lb. each of scallops and shrimp, and used captain's cut cod instead of the halibut. I increased the butter and lemon juice, and also added the chopped parsley before it went in the oven. I served the "juice" from the pan alongside for dipping. My husband and I devoured every last bite. Thanks so much for the recipe Michelle, this one is a keeper!  -  04 Apr 2008  (Review from Allrecipes USA and Canada)


    This was just an okay dish for us. I think there was just simply too much liquid for it to get golden brown the way I like it--I think using just butter and leaving out the wine would have taken care of that. As written, it almost poaches rather than bakes. Not bad, but just average and won't be on my "make again" list. Update 8/10/2015: I just made this again, not realizing I had already tried it and vowed I wouldn't make it again. Interesting that the review I prepared this time was virtually the same as the last: Couldn't give this a more perfect rating for ease of preparation, that's for sure. One pan, no greasy stove, just lay it all in a pan, dump a few things on it, and bake. Done. But - sometimes perfect short cuts are reflected with imperfect results, which is the case here. Because there was too much wine, there really was no "sauce," as others spoke of. Too much wine prevented the seafood from roasting. Rather, it just briefly stewed in juices. Still good, but not the roasted quality with buttery sauce I had hoped for and expected. Funny thing, you couldn't taste the wine anyway. If/when I make this again, I'll be sure to use just half the wine called for, if any at all. As for the quality of the final product in terms of taste and of the degree to which it was done, over or underdone, it was perfection.  -  09 Mar 2008  (Review from Allrecipes USA and Canada)