Carolyn s Sensual Sea Bass Fillets with Crawfish and Crab Sauce

4 (4 ounce) fillets sea bass

kosher salt and ground black pepper to taste

½ cup butter

3 tablespoons light olive oil

2 shallots, minced

½ teaspoon minced garlic

3 tablespoons chopped fresh parsley

3 tablespoons all-purpose flour

1 cup half-and-half

white pepper to taste

1 (16 ounce) package frozen cooked crawfish tails, thawed

1 (6 ounce) can lump crabmeat

Preheat an oven to 350 degrees F (175 degrees C).

Season the sea bass with salt and pepper; arrange in a baking dish and set aside.

Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.

Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.