Jim Hamilton loves seafood; at one time he owned a seafood restaurant. This dish makes a beautiful presentation, he says, because the alternating shellfish create what looks like a lace collar around the fish.

By | November 15, 2012


Clean fish. Mix together the bay leaves, garlic, parsley, oregano, basil, dill, scallions, carrots, and plum tomatoes.

Slit fish on both sides. Rub with juice of 4 of the lemons and sprinkle with salt and pepper. Place on oiled pan. Cover with herb mixture. Add wine and oil. Slice remaining lemons and arrange over fish. Cook for 15 minutes on high heat on top of stove.

Preheat oven to 375°. Remove pan from heat. Place shellfish on sides of fish, alternating mussels, clams and shrimp. Bake 30 minutes. Cover with foil for last 10 minutes to open shells.

Serves 12


  • 8 pounds firm fish (sea bass preferred)
  • 4 bay leaves, crushed
  • 6 cloves garlic, minced
  • 1 cup chopped parsley
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 2 teaspoons chopped fresh dill
  • 10 chopped scallions
  • 4 carrots, julienned
  • 2 pounds 8 ounces plum tomatoes, crushed
  • 6 lemons
  • salt and pepper
  • 8 tablespoons oil
  • 2 cups white wine
  • 24 mussels
  • 24 littleneck clams
  • 24 shrimp in shell
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