Luscious Lemon-Garlic Sea Bass with Creamed Spinach
Luscious Lemon-Garlic Sea Bass with Creamed Spinach is a culinary masterpiece that balances lightness with rich flavors. Its golden, crispy exterior paired with the creamy, flavorful spinach creates a harmony of taste and texture. This dish is worth making because it is not only simple and quick to prepare but also a showstopper that will impress family and friends alike, evoking feelings of comfort and elegance in every bite. This recipe is accessible for home cooks of all levels, making it an easy and nutritious weeknight dinner or a special occasion centerpiece. Let’s dive into the recipe with this step-by-step guide that will have you creating this delightful meal in no time!
Why You’ll Love This Recipe
This Luscious Lemon-Garlic Sea Bass with Creamed Spinach recipe is the epitome of easy prep and quick cooking. With minimal ingredients, you’ll find this dish to be both satisfying and nutritious, making it a perfect choice for a family dinner or a romantic evening at home. The vibrant flavors of the sea bass combined with the rich, velvety creamed spinach will please even the pickiest eaters. Plus, it’s a crowd-pleaser that showcases how simple it is to prepare gourmet meals right in your kitchen.
Ingredients
To create this mouthwatering dish, you will need the following ingredients:
- 1 lb Chilean sea bass fillet (skin-on if possible): Fresh and flaky, providing a hearty foundation for your dish.
- 2 tbsp butter: Adds a lush richness and depth of flavor.
- 1 tsp sea salt: Enhances the natural flavors of the fish.
- 1 tsp black pepper: Provides a subtle warmth.
- 1 tsp Creole seasoning: Brings a bit of spice that elevates the dish.
- 12 oz fresh spinach leaves: Vibrant and packed with nutrients.
- 1 tbsp butter (for the spinach): To sauté the garlic and create a creamy base.
- 2 tsp minced garlic: Aromatic and essential for flavoring.
- 1/4 cup heavy whipping cream: For a luxurious and creamy texture in the spinach.
- 1/4 tsp sea salt: To season the creamed spinach.
- 1/4 tsp black pepper: For a little kick in the spinach.
- 3 tbsp butter (for the sauce): Ensures a rich, indulgent sauce.
- 2 tbsp all-purpose flour: Helps thicken the lemon Parmesan sauce.
- 3 tsp minced garlic: More flavor depth that complements the lemon.
- 1/4 cup chicken broth: A savory component for the sauce.
- 1/2 cup heavy whipping cream (for the sauce): Adds richness and smoothness.
- 3 tbsp grated Parmesan cheese: Nutty and salty, perfect for finishing the sauce.
- 1/2 tsp garlic powder: For an additional layer of garlic flavor.
- 1 tsp dried oregano: Adds earthiness and a hint of herbal freshness.
- 1/4 tsp sea salt: To perfect the seasoning in the sauce.
- 1/4 tsp black pepper: For an extra dash of flavor.
- Zest and juice of 1 lemon: Brightens every component with a refreshing tang.
Step-by-Step Directions
1. Sear the Sea Bass
Start by drying the Chilean sea bass fillets thoroughly with paper towels. This step ensures that the fish will sear beautifully without steaming. Once dried, rub both sides of the fillets with sea salt, black pepper, and Creole seasoning. In a hot skillet over medium-high heat, melt 2 tablespoons of butter. Carefully add the fish, skin-side down, allowing it to cook for 3-4 minutes until golden brown. Flip the fillets with a spatula and let them cook for an additional 2 minutes until just cooked through.
2. Bake the Fish
Preheat your oven to 400°F (200°C). Once the fish has been seared to perfection, transfer the skillet directly to the oven. Bake the fillets for 8-10 minutes until they flake easily with a fork. This oven finish keeps the fish tender while sealing in all those delicious flavors.
3. Make the Creamed Spinach
In a separate pan, melt 1 tablespoon of butter over medium heat. Add the minced garlic, sautéing for about 1 minute until fragrant. Incorporate the fresh spinach leaves, cooking them until they wilt – this should take around 2-3 minutes. Stir in the heavy whipping cream, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Let this mixture simmer for 2 minutes, allowing the cream to thicken slightly and envelop the greens.
4. Cook the Lemon Parmesan Sauce
In a small saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour, cooking for 1-2 minutes to form a roux. Add the remaining minced garlic, then gradually whisk in the chicken broth and heavy whipping cream until smooth. Stir in the grated Parmesan cheese, garlic powder, oregano, sea salt, and black pepper. Finally, add the lemon zest and juice, letting the sauce simmer for 3-4 minutes until it thickens to a luxurious consistency.
5. Assemble and Serve
To serve, scoop generous portions of the creamy spinach onto each plate. Top it with the perfectly baked sea bass fillets and drizzle the luscious lemon Parmesan sauce generously over each piece. The vibrant colors and tantalizing aromas will surely make this meal a feast for the senses.
Tips & Tricks
- Don’t Rush the Sear: Ensure the skillet is hot enough before adding the fish. A good sear not only locks in moisture but adds a flavorful crust.
- Fresh Ingredients Matter: Whenever possible, use fresh garlic, spinach, and lemons to enhance flavors significantly.
- Baking: If your skillet isn’t oven-safe, transfer the fish to a baking dish for the last part of cooking.
- Variations: Feel free to replace the creamed spinach with other sautéed vegetables such as asparagus or broccoli for a different twist.
Serving Suggestions & Pairings
Luscious Lemon-Garlic Sea Bass with Creamed Spinach is a versatile dish that pairs well with a variety of sides. Consider serving it with fluffy white rice, roasted baby potatoes, or a light arugula salad to complement the richness of the dish. For beverages, a chilled glass of sparkling water with citrus slices or a light, aromatic white wine can enhance the overall experience.
Nutritional Information
Each serving of Luscious Lemon-Garlic Sea Bass with Creamed Spinach contains approximately 450 calories. It’s a balanced meal, rich in protein from the sea bass and packed with vitamins from the spinach. It’s important to enjoy it as part of a varied diet, focusing on whole foods and nutrient richness.
Storing Tips & Variations
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or on the stove with a splash of cream to keep the sauce creamy. For variations, consider experimenting with different fish like salmon or tilapia, or altering the sauce with different herbs such as thyme or basil for a new flavor profile.
Conclusion
Luscious Lemon-Garlic Sea Bass with Creamed Spinach is a dish that brings lightness and elegance to your table, perfect for any occasion. With its vibrant flavors and easy preparation, it’s time to get cooking! Try this recipe out, and don’t forget to share your experience and photos with family and friends. Enjoy every delightful bite!
FAQs
1. Can I use frozen sea bass for this recipe?
Yes, you can use frozen sea bass; just be sure to thaw it completely and pat it dry before cooking for the best results.
2. Is there a substitute for heavy cream in the creamed spinach?
You can use half-and-half or a dairy-free creamer as a lighter or lactose-free option, but the dish’s richness will be affected.
3. What can I use instead of Creole seasoning?
If you don’t have Creole seasoning on hand, you can use a simple blend of paprika, garlic powder, onion powder, cayenne, and dried herbs to create a similar flavor profile.
4. How do I know when the sea bass is done cooking?
The sea bass is done when it flakes easily with a fork and is opaque in color throughout. Avoid overcooking, as it can dry out the fish.
5. Can I make the creamy spinach ahead of time?
While it’s best enjoyed fresh, you can prepare the creamed spinach ahead of time. Simply reheat and stir in a bit more cream to restore its silky texture before serving.
Luscious Lemon-Garlic Sea Bass with Creamed Spinach
Ingredients
Main Ingredients
- 1 lb Chilean sea bass fillet (skin-on if possible) Fresh and flaky, providing a hearty foundation.
- 2 tbsp butter Adds a lush richness.
- 1 tsp sea salt Enhances natural flavors.
- 1 tsp black pepper Provides subtle warmth.
- 1 tsp Creole seasoning Brings a bit of spice.
- 12 oz fresh spinach leaves Packed with nutrients.
- 1 tbsp butter (for the spinach) To sauté the garlic.
- 2 tsp minced garlic Essential for flavoring.
Creamed Spinach Ingredients
- 1/4 cup heavy whipping cream For creamy texture.
- 1/4 tsp sea salt To season.
- 1/4 tsp black pepper For flavor.
Lemon Parmesan Sauce Ingredients
- 3 tbsp butter (for the sauce) For sauce richness.
- 2 tbsp all-purpose flour Thickens the sauce.
- 3 tsp minced garlic Enhances flavor.
- 1/4 cup chicken broth Savory component.
- 1/2 cup heavy whipping cream (for the sauce) Adds richness.
- 3 tbsp grated Parmesan cheese Nutty and salty.
- 1/2 tsp garlic powder Additional garlic flavor.
- 1 tsp dried oregano Adds earthiness.
- 1/4 tsp sea salt Perfects seasoning.
- 1/4 tsp black pepper For extra flavor.
- 1 Zest and juice of 1 lemon Brightens the dish.
Instructions
Sear the Sea Bass
- Dry the Chilean sea bass fillets with paper towels and rub both sides with sea salt, black pepper, and Creole seasoning.
- In a hot skillet over medium-high heat, melt 2 tablespoons of butter and add the fish, skin-side down.
- Cook for 3-4 minutes until golden brown, then flip and cook for another 2 minutes until just cooked through.
Bake the Fish
- Preheat the oven to 400°F (200°C) and transfer the skillet to the oven.
- Bake for 8-10 minutes until the fish flakes easily with a fork.
Make the Creamed Spinach
- Melt 1 tablespoon of butter in a separate pan over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Incorporate the spinach leaves and cook until wilted, about 2-3 minutes.
- Stir in the heavy whipping cream, sea salt, and black pepper, and let it simmer for 2 minutes.
Cook the Lemon Parmesan Sauce
- In a small saucepan, melt 3 tablespoons of butter over medium heat.
- Whisk in 2 tablespoons of flour and cook for 1-2 minutes to form a roux.
- Add the remaining minced garlic, then gradually whisk in chicken broth and heavy whipping cream until smooth.
- Stir in Parmesan cheese, garlic powder, oregano, sea salt, and black pepper, then add the lemon zest and juice.
- Simmer for 3-4 minutes until thickened.
Assemble and Serve
- Scoop portions of creamed spinach onto plates.
- Top with sea bass fillets and drizzle with the lemon Parmesan sauce.