Baked Seafood Platter Recipe

  • Author: La Cuisinière
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 3 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American


The freshest seafood and favorite vegetables round out an easy to prepare baked seafood platter!  Summer or winter, everyone loves to sit down for a seafood platter and this one is portable too.



2 bags of mini corn on the cob – microwaveable

1 bag of small red potatoes – microwaveable

1 large red onion, cut into large chunks

1 bunch small asparagus; washed clean with tough stringy ends removed

1 lb. seas scallops

1 lb. raw shrimp; shell on – size 16-20 per lb.

1 lb. halibut fillet

3 crab leg clusters

1 to 2 tablespoons seafood seasoning – only 95 mg. of sodium

4 oz. salted butter

2/3 cup water

1 large foil roasting pan

1 turkey size oven bag


Pre heat the oven to 425 degrees.

Microwave the mini corn cobs as directed on the package.  Set aside.

Microwave the potatoes as directed on the package.  Remove them from the microwave about 2 minutes before completely cooked. Set aside.

While the corn and potatoes are cooking, wash and cut the bunch of asparagus and unpack all the seafood.

Open and spread the turkey sized oven bag in the foil roasting pan.  Make sure to position in such a way that it sits flat on the bottom.  You want as much space as possible to arrange the contents in a single layer.

Place the fish fillet in the middle of the bag (and the middle of the pan). Distribute the potatoes and corn evenly all around the fish.   Top with the crab leg clusters. Sprinkle with seafood seasoning to taste.

Fill in the spaces with shrimp and scallops.  Season.  Top with asparagus stalks.

Top the fish with half a stick of butter.

Carefully pour the water in the bottom of the pan.  Bring the open end of the bag together and tie a loose knot.  Make sure the knot sits higher than the bottom of the bag so the water does not leak out.

Place in pre-heated oven and bake for approximately 30 to 40 minutes.


This recipe was portioned for 3 servings.  

The halibut fillet was so thick that even a third of the fillet provided a good portion of fish.

The pound of shrimp was perfect giving us each 5 large shrimp.  We each had about 3 large scallops and 1 crab leg cluster per person.

The quantity of vegetables can easily be adjusted.  I prepared a little more than required because it gave me another read made meal for Mom!

Recipe Card powered by
error: Content is © protected !!