1. Season & Sear the Seafood
Pat fish and shrimp dry. Season lightly with salt & pepper.
Heat olive oil or butter in a skillet over medium-high heat.
Sear fish chunks until golden on each side (1–2 min). They do not need to cook through.
Sear the shrimp for 30–60 seconds per side.
Remove seafood from the pan and set aside.
2. Make the Sauce
Add butter to the same skillet.
Sauté garlic and onions/shallots until fragrant (about 2 minutes).
Pour in cream and broth; stir.
Add Parmesan, paprika, Italian seasoning, and Dijon.
Simmer gently for 3–5 minutes until the sauce thickens.
Add the lemon juice last.
3. Finish the Dish
Gently return the seared fish and shrimp to the pan.
Spoon the sauce over the seafood.
Let simmer 3–5 minutes until the seafood is fully cooked and tender.
Garnish with chopped dill or parsley.
4. Serve
Serve hot with:
mashed potatoes
rice
pasta
crusty bread
roasted vegetables
COOKING NOTES
White fish works best because it stays tender and absorbs flavor.
Don’t over-cook the shrimp—they turn rubbery quickly.
Fresh Parmesan melts better than pre-shredded.
Add spinach, mushrooms, or sun-dried tomatoes for variations.
TIPS FOR EXTRA FLAVOR
Sear the fish until lightly crisped — it adds amazing texture.
Add ¼ cup white wine to the sauce for restaurant-style richness.
Stir in a tablespoon of butter at the end (“monter au beurre”) for silky sauce.
SERVINGS
Serves: 4 people
Serving size: About 1 cup (~225 g) including sauce and seafood
ESTIMATED NUTRITION (per serving)
(Values vary by seafood type used)
Calories: 480
Protein: 38 g
Fat: 32 g
Carbs: 6–8 g
Fiber: 0 g
Sodium: 620 mg
HEALTH BENEFITS
High in lean protein for muscle repair
Rich in omega-3 fatty acids (supports heart and brain health)
Contains calcium from Parmesan for bone strength
Garlic supports immunity & anti-inflammatory benefits
Balanced dish when paired with vegetables
Q&A ABOUT THE RECIPE
Q: Can I use frozen seafood?
Yes — thaw completely and pat dry well to prevent watery sauce.
Q: Can I make it dairy-free?
Use coconut cream + dairy-free parmesan or nutritional yeast.
Q: What fish works best?
Cod, halibut, haddock, mahi-mahi, or monkfish — all firm and mild.
Q: Does it reheat well?
Yes, but do it gently over LOW heat to avoid overcooking seafood.
Q: Can I add vegetables?
Absolutely. Spinach, peas, mushrooms, or cherry tomatoes work great.
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