Pan-Seared Seafood with a Creamy Lemon Wine Sauce

A restaurant-quality dish that brings together the best of land and sea in one spectacular pan.

There's something magical about the combination of perfectly seared seafood and fresh, vibrant vegetables swimming in a silky cream sauce. This Pan-Seared Seafood with Creamy Lemon Wine Sauce is the kind of dish that transforms an ordinary weeknight into something special, yet it's surprisingly simple to execute.

What makes this recipe truly shine is the variety of textures and flavors—from the meaty cod and triggerfish to the sweet pop of red shrimp, all balanced with crisp-tender vegetables and a bright, wine-kissed cream sauce.

The best part? Everything comes together in one pan, making cleanup a breeze!

Fish Alternatives for This Recipe

The beauty of this one-pan dish is its flexibility. If you don’t have cod or triggerfish on hand, or just want to switch things up, here are a few easy fish swaps that work beautifully with the creamy white wine sauce and vibrant veggies:

Great Alternatives:

• Halibut: Firm and flaky with a mild flavor, halibut holds up well in a skillet and absorbs the sauce beautifully.

• Sea Bass: Buttery and tender, sea bass adds a luxurious texture to the dish.

• Mahi-Mahi: This lean fish is a bit meatier than cod but works great in saucy dishes.

• Snapper: Mild and slightly sweet, snapper is perfect if you're looking for something delicate yet flavorful.

• Salmon: For a richer, heartier option. It changes the flavor profile slightly but pairs wonderfully with the lemon cream sauce.

• Tilapia: A more budget-friendly option, tilapia has a mild flavor and cooks quickly.

Tips for Swapping:

• Choose fillets that are firm and won't fall apart in the pan.

• If your fish is delicate (like flounder), cook gently and reduce handling.

• Adjust cooking times depending on thickness. Thicker cuts like halibut may need a minute or two longer.

Serves 2-3 people | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients

For the Seafood:

• 1 cod fillet, seasoned with sea salt & freshly ground black pepper

• 1 triggerfish fillet, seasoned with sea salt & freshly ground black pepper

• 8–10 Argentinean red shrimp, peeled & deveined, seasoned with sea salt & freshly ground black pepper

For the Vegetable Medley:

• 1 red bell pepper, thinly sliced

• ½ jalapeño, thinly sliced (adjust for spice preference)

• 1 cup asparagus tips, chopped into bite-sized pieces

• 1 cup cherry tomatoes

• 2–3 garlic cloves, minced

For the Sauce:

• ½ cup dry white wine

• ⅓ cup heavy whipping cream

• Juice of ½ lemon, plus lemon wedges for garnish

• Sea salt & freshly ground black pepper, to taste

For Cooking & Serving:

• Olive oil or butter for cooking

• 2 scallions, thinly sliced for garnish

• Optional: pasta, rice, farro, or quinoa for serving

Instructions

Step 1: Prepare Your Seafood

Start by patting your fish fillets and shrimp completely dry with paper towels—this is crucial for achieving that beautiful golden sear. Season generously with sea salt and freshly ground black pepper on both sides. Let the seafood rest at room temperature for about 10 minutes while you prep your vegetables.

Step 2: Sear the Seafood to Perfection

Heat a large skillet over medium-high heat and drizzle with olive oil. The pan should be hot enough that the oil shimmers but doesn't smoke. Gently place the seasoned cod and triggerfish in the pan, being careful not to overcrowd. Sear for 2–3 minutes per side, until you achieve a gorgeous golden crust and the fish is nearly cooked through. Remove the fish and set aside on a plate.

Add the shrimp to the same pan and cook for just 1–2 minutes per side—they'll finish cooking later, so don't overdo it. Remove and set aside with the fish.

Step 3: Build Your Vegetable Base

Lower the heat to medium and add a bit more oil if needed. Toss in the sliced red bell pepper, jalapeño, and asparagus tips. Sauté for about 3–4 minutes, stirring occasionally, until the vegetables are just tender but still have a slight bite. The key here is maintaining that beautiful crisp-tender texture.

Add the cherry tomatoes and minced garlic, cooking for another 2 minutes until the tomatoes just begin to soften and the garlic becomes fragrant.

Step 4: Create the Magic Sauce

Pour in the white wine and use a wooden spoon to scrape up any delicious browned bits from the bottom of the pan—this is where tons of flavor lives! Let the wine simmer for 2–3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.

Stir in the heavy cream and fresh lemon juice, creating a silky, restaurant-quality sauce. Season with salt and pepper to taste, remembering that the seafood is already seasoned.

Step 5: Bring It All Together

Gently nestle the seared seafood back into the pan, spooning some of the creamy sauce over the top. Let everything simmer together for 2–4 more minutes, just until the seafood is warmed through and fully cooked. The fish should flake easily with a fork, and the shrimp should be pink and opaque.

Step 6: Serve with Style

Spoon this incredible seafood medley over your choice of pasta, rice, farro, or quinoa. Garnish generously with sliced scallions and serve with extra lemon wedges on the side for those who want an extra burst of citrus.

Bek's Tips for Success

Don't overcrowd the pan: If your skillet isn't large enough, sear the seafood in batches to ensure proper browning.

Wine selection matters: Choose a dry white wine you'd actually drink – Sauvignon Blanc, Pinot Grigio, or Chardonnay all work beautifully.

Heavy Cream matters: Heavy cream is the better choice for citrus sauces because its higher fat content resists curdling when mixed with acidic ingredients, like lemon juice.

Timing is everything: Have all your ingredients prepped and ready to go before you start cooking, as this dish comes together quickly.

Make it your own: Feel free to swap in seasonal vegetables or add a pinch of red pepper flakes for extra heat.

This dish proves that elegant dining doesn't require hours in the kitchen. With fresh ingredients and proper technique, you'll have a meal that rivals your favorite seafood restaurant—right in your own home!

Enjoy!

xoxoxo

~ Bek