Go Back
Lemon-garlic sea bass served with creamed spinach on a plate
Print Recipe

Luscious Lemon-Garlic Sea Bass with Creamed Spinach

A delightful fusion of tender Chilean sea bass with a creamy spinach side, enhanced by a zesty lemon-parmesan sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American, Seafood
Keyword: Creamed Spinach, Elegant Meal, Gourmet Seafood, Lemon-Garlic Sea Bass, Quick Dinner
Servings: 4 servings
Calories: 520kcal

Ingredients

For the Sea Bass

  • 2 tablespoons butter Adds richness to the dish.
  • 1 teaspoon Creole seasoning A punch of flavor from this spice blend.
  • 1 pound Chilean sea bass fillet (skin-on preferred) Tender, flaky fish with a mild taste.
  • 1 teaspoon sea salt Enhances the flavors.
  • 1 teaspoon black pepper For a bit of warmth.

For the Creamed Spinach

  • 1 tablespoon butter To sauté the spinach.
  • 12 ounces fresh spinach leaves The star of your creamy side.
  • 2 teaspoons minced garlic Makes the spinach flavorful.
  • 1/4 teaspoon sea salt To season.
  • 1/4 cup heavy whipping cream Provides a luscious texture.
  • 1/4 teaspoon black pepper Another layer of flavor.

For the Lemon Parmesan Sauce

  • 3 tablespoons butter For a smooth sauce.
  • 2 tablespoons all-purpose flour To thicken.
  • 3 teaspoons minced garlic A garlicky kick.
  • 1/4 cup chicken broth To add depth.
  • 1/2 cup heavy whipping cream Keep it rich.
  • 3 tablespoons grated Parmesan cheese For that cheesy flavor.
  • 1 teaspoon dried oregano Earthy notes.
  • 1/2 teaspoon garlic powder An aromatic touch.
  • 1/4 teaspoon sea salt Ensuring balance.
  • 1/4 teaspoon black pepper For seasoning.
  • 1 each lemon Zest and juice to add a bright, refreshing taste.

Instructions

Preparation of Sea Bass

  • Pat the Chilean sea bass dry with a paper towel. Season both sides generously with sea salt, black pepper, and Creole seasoning.
  • In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once melted and bubbling, add the fish skin-side down. Sear for about 3–4 minutes until the skin is crisp, then gently flip the fish and cook for an additional 2 minutes.

Baking the Fish

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

Making Creamed Spinach

  • In a separate pan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
  • Add 12 ounces of fresh spinach leaves, stirring until wilted, which should take about 2–3 minutes.
  • Gently pour in 1/4 cup of heavy whipping cream, season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Let the mixture simmer for about 2 minutes.

Preparing Lemon Parmesan Sauce

  • In a small saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, cooking for 1–2 minutes to form a roux.
  • Add 3 teaspoons of minced garlic, cooking until fragrant. Gradually whisk in 1/4 cup of chicken broth and 1/2 cup of heavy whipping cream, stirring until smooth.
  • Stir in the grated Parmesan cheese, dried oregano, garlic powder, sea salt, and black pepper. Mix in the zest and juice of 1 lemon, simmering for 3–4 minutes until thickened.

Serving the Dish

  • Place a generous spoonful of creamed spinach onto each plate, top with a perfectly cooked sea bass fillet and drizzle with lemon parmesan sauce.

Notes

To achieve the best results, pat the sea bass dry before seasoning for crispy skin. Use fresh spinach and high-quality Parmesan for the best flavor. Adjust seasoning to your taste, and you can make ahead the creamed spinach and sauce.