2 tbsp butter
2 shallots, chopped
2 tbsp parsley leaves, chopped
3 tbsp bread crumbs
3 tbsp mayonnaise
1 lb shrimp, lightly steamed, head, shell and vein removed(or just buy them that way), chopped
Salt and pepper
1 sea bass, large central bone removed and split for stuffing, salted inside and out
For the lemon sauce (can make ahead and reheat)
1/3 cup white wine
1/2 cup cream
1 1/2 tbsp butter
1 1/2 tbsp lemon juice
1 tbsp parsley, chopped
Salt and white pepper
Saute the shallots in the butter until soft. Remove the pan from the flame, then add the parsley, bread crumbs, mayonnaise and shrimp. Mix well and season to taste with salt and pepper. Put the stuffing inside of the prepared fish.
Roast the fish in a 425 F oven for 30-35 minutes. Remove and allow to rest for 5-10 minutes for prettier cutting.
To make the lemon sauce, reduce the wine in a sauce pan by half. Stir in the cream and simmer until thickened. Add the butter, lemon juice and parsley, cook and stir until smooth. Add a little salt and white pepper.