One-pan seafood roast with smoky garlic butter is the ultimate dish for seafood lovers who want maximum flavor with minimal cleanup. This spectacular recipe brings together an array of fresh seafood that roasts together in harmony, bathed in a rich, aromatic garlic butter infused with smoky paprika that transforms ordinary ingredients into something truly restaurant-worthy. What makes this dish so appealing is how the high-heat roasting concentrates all the natural sweetness of the seafood while the smoky garlic butter creates a luxurious sauce that ties everything together. The beauty of this one-pan approach means all the flavors meld together beautifully while requiring minimal preparation and cleanup. This recipe serves 6 people generously and is perfect for special occasions, dinner parties, or any time you want to create an impressive seafood feast that looks and tastes like it came from a coastal restaurant.
Ingredients
For the seafood:
- 500g large prawns, peeled and deveined
- 500g mussels, cleaned and debearded
- 400g firm white fish (cod or halibut), cut into chunks
- 300g scallops, side muscle removed
- 300g baby potatoes, halved
- 1 fennel bulb, cut into wedges
- 1 lemon, sliced into rounds
For the smoky garlic butter:
- 100g butter, melted
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
For serving:
- Crusty bread for dipping
- Extra lemon wedges
- Fresh parsley for garnish
- Aioli or garlic mayonnaise (optional)
Preparing the Vegetables
Preheat your oven to 220°C. The high temperature is essential for proper roasting and caramelization of both seafood and vegetables.
Wash the baby potatoes and cut them in half lengthwise. If using larger potatoes, cut them into 3cm chunks. The potatoes need the longest cooking time, so they’ll go in the oven first.
Cut the fennel bulb into wedges, keeping some of the root end attached to help the wedges hold together. Remove any tough outer layers and save the fronds for garnish.
Toss the halved potatoes and fennel wedges with 2 tablespoons of olive oil and season with salt and pepper. Arrange them on a large roasting tray and roast for 20 minutes.
Preparing the Seafood
While the vegetables start roasting, prepare your seafood. Clean the mussels under cold running water, scrubbing off any barnacles and pulling away the beards. Discard any mussels that don’t close when tapped.
Peel and devein the prawns, leaving the tails on for presentation. Pat them dry with paper towels and season lightly with salt and pepper.
Cut the white fish into large, chunky pieces about 4cm square. Pat dry and season with salt and pepper. The fish should be thick enough to hold together during roasting.
Remove the side muscle from the scallops and pat them completely dry. Dry scallops will sear beautifully and develop a golden color.
Making the Smoky Garlic Butter
In a large bowl, combine the melted butter with minced garlic, smoked paprika, sweet paprika, and cayenne pepper. The combination of paprikas creates a beautiful color and complex smoky flavor.
Whisk in the lemon juice and white wine. These acidic elements help balance the rich butter and brighten the overall flavor profile.
Add the fresh parsley and thyme, stirring to distribute the herbs evenly throughout the butter mixture. Season with salt and pepper to taste.
The butter should be aromatic and have a beautiful orange-red color from the paprika. This mixture can be made several hours ahead and kept at room temperature.
Adding the Seafood to the Pan
After the vegetables have roasted for 20 minutes, remove the tray from the oven. The potatoes should be starting to turn golden and the fennel should be tender.
Nestle the fish chunks and scallops among the vegetables, placing them in a single layer. Brush everything generously with half of the smoky garlic butter.
Return to the oven for 8 minutes, then add the prawns and mussels to the tray. The prawns and mussels need less cooking time, so adding them later prevents overcooking.
Final Roasting Stage
Brush the newly added seafood with the remaining smoky garlic butter, making sure everything is well coated with the aromatic mixture.
Scatter the lemon slices over the top of the seafood and vegetables. The lemon will roast alongside everything else, becoming tender and adding bright citrus notes.
Return to the oven for another 8-10 minutes until the prawns are pink and curled, the mussels have opened, and the fish flakes easily with a fork.
Checking for Doneness
The seafood is perfectly cooked when the prawns are bright pink, the mussels have opened wide, the scallops are golden and slightly firm, and the fish flakes easily.
Discard any mussels that haven’t opened during cooking, as these may not be safe to eat. The vegetables should be tender and lightly caramelized around the edges.
Final Touches and Resting
Remove the tray from the oven and let it rest for 2-3 minutes. This brief resting period allows the seafood to finish cooking gently and the flavors to settle.
Drizzle any remaining garlic butter over the seafood and vegetables. The butter will sizzle and create an incredible aroma that signals the dish is ready.
Serving and Presentation
Transfer the one-pan seafood roast to a large serving platter or serve directly from the roasting tray for a rustic, family-style presentation. The variety of colors and textures creates a stunning visual feast.
Garnish with fresh parsley and any reserved fennel fronds for added color and freshness. Provide plenty of lemon wedges for guests to add extra citrus brightness.
Serve with crusty bread for soaking up the incredible smoky garlic butter that pools in the bottom of the pan. This sauce is far too delicious to waste.
Wine Pairing and Accompaniments
This seafood feast pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that won’t overpower the delicate seafood flavors.
A simple green salad with lemon vinaigrette provides a fresh contrast to the rich, buttery seafood. The crisp greens help cleanse the palate between bites.
Storage and Leftover Ideas
While this dish is best enjoyed immediately, any leftovers can be stored in the refrigerator for up to 2 days. Gently reheat in a low oven, covered with foil to prevent drying out.
Leftover seafood can be flaked and used in pasta salads, omelets, or seafood sandwiches. The smoky garlic butter makes an excellent base for seafood chowder when combined with cream and stock.
Shopping and Preparation Tips
Buy your seafood from a reputable fishmonger on the day you plan to cook for the freshest possible ingredients. Fresh seafood should smell like the ocean, never fishy.
If some seafood varieties aren’t available, feel free to substitute with similar options. Langoustines, clams, or chunks of monkfish all work beautifully in this recipe.
Make-Ahead Elements
The smoky garlic butter can be prepared up to 24 hours ahead and stored covered at room temperature. The vegetables can be prepped and seasoned several hours in advance.
The seafood should be prepared just before cooking for the best texture and food safety, but having everything else ready makes the final assembly quick and stress-free.
Tips for Success
The key to perfect one-pan seafood roast is timing. Add the seafood in stages based on cooking times, with the longest-cooking items going in first.
Don’t overcrowd the pan, as this will cause steaming rather than roasting. Use two pans if necessary to give everything adequate space.
Trust your nose and eyes – properly cooked seafood smells amazing and looks golden and appetizing, never gray or fishy.
