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Seafood Bake for Two

Seafood Bake for Two

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
MICHELLE0011

MICHELLE0011

A quick, easy and delicious way to make a romantic seafood dinner!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 48 g
  • 96%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
  3. Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dianemwj
46

Dianemwj

5/9/2007

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!

Suemck
37

Suemck

4/4/2008

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!

naples34102
35

naples34102

3/9/2008

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.

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