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

A gourmet dish featuring seared sea bass paired with creamy, garlicky spinach, offering a delightful and indulgent culinary experience.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American, Seafood
Keyword: Creamed Spinach, Easy Dinner, Gourmet Recipe, Lemon Garlic, Sea Bass
Servings: 2 servings
Calories: 600kcal

Ingredients

For the Sea Bass

  • 1 lb Chilean sea bass fillet (skin-on if possible) Fresh, flaky, and buttery texture.
  • 2 tbsp butter Adds a rich, creamy depth.
  • 1 tsp sea salt Enhances the natural flavors.
  • 1 tsp black pepper Provides subtle warmth.
  • 1 tsp Creole seasoning Adds gourmet flair.

For the Creamed Spinach

  • 12 oz fresh spinach leaves Vibrant and nutritious.
  • 1 tbsp butter For sautéing garlic.
  • 2 tsp minced garlic Aromatic and flavorful.
  • 1/4 cup heavy whipping cream Enriches the spinach.
  • 1/4 tsp sea salt For seasoning.
  • 1/4 tsp black pepper For seasoning.

For the Lemon Parmesan Sauce

  • 3 tbsp butter Essential for the sauce.
  • 2 tbsp all-purpose flour To thicken the sauce.
  • 3 tsp minced garlic Complementing the lemon.
  • 1/4 cup chicken broth Adds depth.
  • 1/2 cup heavy whipping cream Base of the sauce.
  • 3 tbsp grated Parmesan cheese Creates a rich, cheesy flavor.
  • 1/2 tsp garlic powder Intensifies garlic flavor.
  • 1 tsp dried oregano Offers an earthy note.
  • 1/4 tsp sea salt For seasoning.
  • 1/4 tsp black pepper For seasoning.
  • 1 each lemon (zest and juice) Brightens the dish.

Instructions

Sear the Sea Bass

  • Dry the Chilean sea bass fillets with paper towels. Rub both sides with sea salt, black pepper, and Creole seasoning.
  • Melt 2 tablespoons of butter in a hot skillet over medium-high heat. Place the fillets skin-side down in the skillet.
  • Cook for 3–4 minutes until the skin is crispy and golden. Flip the fillets and cook for another 2 minutes until opaque.

Bake the Fish

  • Preheat your oven to 400°F (200°C). Transfer the skillet with the fish into the oven.
  • Bake for 8–10 minutes, or until the flesh flakes easily with a fork.

Make the Creamed Spinach

  • In a separate pan, melt 1 tablespoon of butter over medium heat and sauté 2 teaspoons of minced garlic until fragrant.
  • Add fresh spinach leaves, cooking until wilted (about 2–3 minutes).
  • Stir in 1/4 cup of heavy whipping cream, sea salt, and black pepper. Let simmer for 2 minutes.

Cook the Lemon Parmesan Sauce

  • Melt 3 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1–2 minutes until bubbly.
  • Add 3 teaspoons of minced garlic and stir constantly. Slowly whisk in chicken broth and heavy whipping cream until smooth.
  • Add Parmesan cheese, garlic powder, oregano, sea salt, and black pepper. Lastly, add lemon zest and juice, simmering for 3–4 minutes until thickened.

Assemble and Serve

  • Spoon creamed spinach onto each plate, creating a bed for the fish.
  • Place seared sea bass atop the spinach and drizzle with lemon Parmesan sauce. Optionally, add fresh herbs.

Notes

For best flavor, choose fresh fish and don't rush the searing. Customize the creamed spinach to your liking and store leftovers properly.