Step 1

Preheat the oven to 375°F (190°C). Grease individual cassolette dishes or a large baking dish.

Step 2

In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until soft and fragrant.

Step 3

Add the seafood to the skillet and cook for 2-3 minutes until just starting to cook through. Remove the seafood from the skillet and set aside.

Step 4

In the same skillet, pour in the white wine and cook for 2-3 minutes, scraping up any browned bits from the pan.

Step 5

Add the heavy cream and stock, stirring to combine. Let the sauce simmer for about 5 minutes, reducing slightly.

Step 6

Return the seafood to the skillet, season with salt and pepper, and stir gently to coat everything in the creamy sauce.

Step 7

Spoon the seafood and sauce mixture into the prepared cassolette dishes. Top with grated Parmesan cheese and breadcrumbs.

Step 8

Place the dishes in the oven and bake for 12-15 minutes, until the top is golden and bubbly.

Step 9

Remove from the oven and garnish with fresh parsley and lemon wedges before serving.