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Lemon-garlic sea bass served with creamed spinach on a plate
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Luscious Lemon-Garlic Sea Bass with Creamed Spinach

A light and flavorful sea bass paired with rich creamed spinach, perfect for any occasion.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American, Seafood
Keyword: Creamed Spinach, Easy Dinner, Lemon Garlic Sea Bass, Quick Recipe, Seafood Recipe
Servings: 4 servings
Calories: 450kcal

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.

Notes

Use fresh ingredients for best flavor. You can replace the creamed spinach with other sautéed vegetables like asparagus.