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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 stunning dish that combines flaky sea bass, zesty lemon, and creamy spinach, offering a delightful balance of flavors and textures.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American, Seafood
Keyword: Creamed Spinach, Elegant Dinner, Lemon Garlic, Quick Recipe, Sea Bass
Servings: 4 servings
Calories: 500kcal

Ingredients

Main Ingredients

  • 1 lb Chilean sea bass fillet (skin-on if possible) The star of our dish, this fish is tender and moist.
  • 2 tbsp butter Adds richness and flavor.
  • 1 tsp sea salt Enhances all flavors.
  • 1 tsp black pepper Offers warmth and spice.
  • 1 tsp Creole seasoning Brings a zesty kick.

Creamed Spinach

  • 12 oz fresh spinach leaves Offers nutrition and color.
  • 1 tbsp butter For sautéing garlic and spinach.
  • 2 tsp minced garlic Aromatic and savory.
  • 1/4 cup heavy whipping cream Creates a silky sauce.
  • 1/4 tsp sea salt For seasoning.
  • 1/4 tsp black pepper To season the creamed spinach.

Lemon Parmesan Sauce

  • 3 tbsp butter Adds richness to the sauce.
  • 2 tbsp all-purpose flour Thickens the sauce.
  • 3 tsp minced garlic Infuses the sauce.
  • 1/4 cup chicken broth Adds depth to the sauce.
  • 1/2 cup heavy whipping cream For creamy texture.
  • 3 tbsp grated Parmesan cheese Enhances flavor.
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 each lemon (zest and juice) Brightens the dish.

Instructions

Preparation

  • Start by drying the fillets well with paper towels. Season both sides with sea salt, black pepper, and Creole seasoning.
  • In a hot skillet, melt 2 tablespoons of butter over medium-high heat.
  • Once the butter is sizzling, carefully add the fish skin-side down. Sear for about 3 to 4 minutes until golden brown.
  • Flip the fish over and cook for an additional 2 minutes.

Baking

  • Preheat your oven to 400°F (200°C). Transfer the skillet to the preheated oven.
  • Bake for 8 to 10 minutes until the flesh is flaky and tender.

Cooking the Creamed Spinach

  • While the fish is baking, melt 1 tablespoon of butter in another pan over medium heat.
  • Add 2 teaspoons of minced garlic and sauté for 1 minute until fragrant.
  • Add fresh spinach leaves and cook until wilted, about 2 to 3 minutes.
  • Pour in 1/4 cup of heavy whipping cream, along with salt and pepper to taste, and let simmer for 2 minutes.

Cooking the Lemon Parmesan Sauce

  • In a small saucepan, melt 3 tablespoons of butter over medium heat.
  • Whisk in 2 tablespoons of all-purpose flour and cook for 1 to 2 minutes until lightly golden.
  • Stir in the minced garlic, then whisk in the chicken broth and 1/2 cup of heavy whipping cream until smooth.
  • Incorporate the grated Parmesan cheese, garlic powder, oregano, salt, and pepper. Add the lemon zest and juice, simmering for 3 to 4 minutes until the sauce thickens.

Serving

  • To plate, spoon the creamed spinach onto each plate, creating a bed for the sea bass.
  • Gently place the seared fish fillets atop the spinach, and drizzle the Lemon Parmesan sauce generously over each fillet.
  • Serve immediately.

Notes

Consider marinating the sea bass in lemon juice, garlic, and olive oil for enhanced flavor. You can add sun-dried tomatoes or pine nuts for added texture and flavor.