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This roasted seafood dish can’t be more beautiful and appetizing. We love seafood in this house and to be throwing lots of things into the roasting pan and ended up with a complete meal makes thing even more beautiful don’t you think ? I mentioned it before over and over, seafood doesn’t take long to cook and that’s one of the thing I really like about it. Once you overcook them, they turn into a piece of dry cardboard!!! This roasted seafood is a real no brainer. If you love seafood, this is just perfect for you.
ROASTED SEAFOOD
Ingredients
- 1 ½ lbs jumbo-size shrimp (heads on if you like and shells on)
- 1 lb white fish fillet (like sole or swai cut into large chunks)
- 1 ½ lb of baking potatoes (skin on cut into quarters)
- 1 large red onion (peeled and cut into quarters)
- 1 bulb of garlic (unpeeled)
- 1 lemon (cut into quarters)
- 3 Tbsp dry white wine
- Salt and pepper to taste
- 4 Tbsp of cooking oil
- ¼ cup of chopped parsley leaves
Instructions
- Preheat your oven to 425 F. Place the potatoes, garlic, onion, and lemon in a large roasting pan/heat-proof baking glass dish. Drizzle with 2 Tbsp of cooking oil and pop into the oven and roast for the next 1 hour
- Meanwhile, prepare the shrimp. Leave the heads on if you like. Use a sharp knife and run through the back of the shrimp to remove the veins but keep the shells intact. After 1 hour of roasting the potatoes, etc, pull it out of the oven and arrange the fish and shrimps on top of the potatoes, garlic, lemon, and onions. Drizzle the white wine on top of the seafood and drizzle with the rest of the cooking oil. Season with dash of salt and pepper. Pop it back into the oven and let it roast for the next 15 minutes. The shrimps and fish should be cook by the end of the 15 minutes. Sprinkle with some chopped parsley leaves and ready to serve
Marv's Recipe Notes
If you like to include clams in this dish, you can by soaking the clam in a clean water and throw away the one that doesn't close. Drain off the water and put them into the roasting pan together with the shrimp and fish
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