Luscious Lemon-Garlic Sea Bass with Creamed Spinach
A delightful dish that combines the delicate flavors of sea bass with rich, creamy spinach, perfect for any occasion.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Sea Bass
- 2 tablespoons butter rich and creamy
- 1 teaspoon Creole seasoning adding a dash of warmth
- 1 pound Chilean sea bass fillet skin-on preferred for texture
- 1 teaspoon sea salt to enhance flavors
- 1 teaspoon black pepper providing a gentle spice
For the Creamed Spinach
- 1 tablespoon butter extra for the spinach
- 12 ounces fresh spinach leaves vibrant and packed with nutrients
- 2 teaspoons minced garlic fragrant and flavorful
- 1/4 teaspoon sea salt for seasoning spinach
- 1/4 cup heavy whipping cream adding lusciousness
- 1/4 teaspoon black pepper to taste
For the Lemon Parmesan Sauce
- 3 tablespoons butter for the creamy sauce
- 2 tablespoons all-purpose flour for thickening
- 3 teaspoons minced garlic for that garlicky punch
- 1/4 cup chicken broth enriching the flavor profile
- 1/2 cup heavy whipping cream for extra creaminess
- 3 tablespoons grated Parmesan cheese for a cheesy twist
- 1 teaspoon dried oregano adding herbal notes
- 1/2 teaspoon garlic powder layering the flavor
- 1/4 teaspoon sea salt for the sauce
- 1/4 teaspoon black pepper to taste
- 1 Zest and juice of 1 lemon brightening the dish
Instructions
Cooking the Sea Bass
- Pat the sea bass dry, season both sides with sea salt, black pepper, and Creole seasoning.
- In a hot skillet, melt 2 tablespoons of butter and gently place the sea bass skin-side down. Sear for 3–4 minutes until the skin is crispy.
- Carefully flip and cook for an additional 2 minutes.
Baking the Fish
- Preheat your oven to 400°F (200°C).
- Transfer the skillet directly to the oven and bake for 8–10 minutes until the fish flakes easily with a fork.
Making the Creamed Spinach
- In a separate pan, melt 1 tablespoon of butter over medium heat and add 2 teaspoons of minced garlic. Sauté for 1 minute.
- Add the spinach and stir until it wilts down, around 2–3 minutes.
- Pour in 1/4 cup of heavy whipping cream and season with sea salt and black pepper, letting it simmer for about 2 minutes.
Cooking the Lemon Parmesan Sauce
- In a small saucepan, melt 3 tablespoons of butter. Whisk in 2 tablespoons of flour, cooking for 1–2 minutes for a light roux.
- Add 3 teaspoons of minced garlic and gradually whisk in the chicken broth and remaining heavy whipping cream until smooth.
- Stir in the grated Parmesan, garlic powder, dried oregano, and a dash of salt and pepper. Finish with the lemon zest and juice, simmering for 3–4 minutes until thickened.
Assembly
- To serve, spoon a portion of creamed spinach onto each plate, then top with the seared sea bass. Drizzle with the lemon Parmesan sauce.
Notes
Ensure the sea bass is patted dry before seasoning. You can substitute frozen sea bass if thawed properly. For creamed spinach, add nutmeg for flavor or red pepper flakes for heat.