Ingredients:

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 lb (450g) scallops, cleaned
  • 1 lb (450g) white fish fillets (such as cod or haddock), cut into bite-sized pieces
  • 1 cup panko breadcrumbs
  • Zest of one lemon
  • Juice of half a lemon
  • 2 cloves garlic, minced
  • - Fresh herbs:
  • - 2 tablespoons fresh parsley, chopped
  • - 2 tablespoons fresh dill, chopped
  • - Salt and pepper to taste
  • - Base sauce:
  • - ½ cup heavy cream
  • -½ cup seafood stock or chicken broth
  • - Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shrimp, scallops, and fish. Drizzle with half of the lemon juice and season lightly with salt and pepper. Toss gently to coat.
  3. In a small saucepan over medium heat, combine the heavy cream and seafood stock. Bring it just to a simmer while stirring occasionally for about three minutes. Season with salt and pepper to taste.
  4. Pour the creamy sauce over your seafood mixture in the mixing bowl. Stir gently until well combined.
  5. In another bowl, mix together panko breadcrumbs, lemon zest, minced garlic, fresh herbs (parsley & dill), remaining lemon juice along with a pinch of salt and pepper until everything is evenly distributed.
  6. Transfer your seafood mixture into a greased baking dish (approximately an oval or rectangular shape). Evenly sprinkle the herb crust on top of the seafood mixture.
  7. Place in preheated oven and bake for approximately 20–25 minutes or until crust is golden brown and bubbly at edges.
  8. Once out of oven let it cool for about five minutes before serving.