Luscious Lemon-Garlic Sea Bass with Creamed Spinach
A delightful dish featuring perfectly seared Chilean sea bass in a luscious lemon Parmesan sauce, paired with vibrant creamed spinach.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Sea Bass
- 2 tablespoons butter (for the sea bass)
- 1 teaspoon Creole seasoning
- 1 pound Chilean sea bass fillet (skin-on preferred)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
For the Creamed Spinach
- 1 tablespoon butter (for the creamed spinach)
- 12 ounces fresh spinach leaves
- 2 teaspoons minced garlic
- 1/4 teaspoon sea salt
- 1/4 cup heavy whipping cream
- 1/4 teaspoon black pepper
For the Lemon Parmesan Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 teaspoons minced garlic
- 1/4 cup chicken broth
- 1/2 cup heavy whipping cream
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 each Zest and juice of 1 lemon
Instructions
Preparation
- Pat the Chilean sea bass fillet dry with paper towels. Season both sides generously with sea salt, black pepper, and Creole seasoning.
- In a hot skillet, melt 2 tablespoons of butter and place the fish skin-side down. Sear for about 3–4 minutes until the skin is crispy, then flip and cook for an additional 2 minutes.
Baking
- Preheat your oven to 400°F (200°C). Transfer the skillet with the fish to the preheated oven and bake for 8–10 minutes, or until the fish flakes easily with a fork.
Creamed Spinach Preparation
- Melt 1 tablespoon of butter in another pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the fresh spinach leaves and cook, stirring occasionally, until wilted, around 2–3 minutes.
- Pour in the heavy whipping cream and season with sea salt and black pepper. Allow the mixture to simmer for about 2 minutes before taking it off the heat.
Lemon Parmesan Sauce Preparation
- In a small saucepan, melt 3 tablespoons of butter over medium heat.
- Whisk in 2 tablespoons of flour, cooking for 1–2 minutes until slightly golden.
- Gradually add the minced garlic, chicken broth, and heavy cream, whisking until smooth.
- Stir in the grated Parmesan cheese, dried oregano, garlic powder, sea salt, black pepper, and zest and juice of the lemon. Let it simmer for 3–4 minutes until thickened.
Serving
- To plate, spoon a generous amount of creamed spinach onto each plate. Top with the perfectly cooked sea bass fillet and drizzle the luscious lemon Parmesan sauce generously over the fish.
Notes
Choose high-quality Chilean sea bass for the best flavor. You can add additional herbs such as thyme or dill for added flavor in the creamed spinach or lemon sauce. A non-stick skillet is beneficial for easily flipping the fish. Substitute heavy whipping cream with coconut cream for a dairy-free version while keeping it rich.