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Lemon-garlic sea bass fillet served with creamed spinach in a beautiful presentation.
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Luscious Lemon-Garlic Sea Bass with Creamed Spinach

A magnificent dish featuring perfectly seared Chilean sea bass atop a bed of velvety creamed spinach, drizzled with a luscious lemon Parmesan sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American, Seafood
Keyword: Chilean Sea Bass, Creamed Spinach, Elegant Meal, Lemon-Garlic Sea Bass, Quick Dinner
Servings: 4 servings
Calories: 560kcal

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 creamed spinach
  • 12 ounces fresh spinach leaves
  • 2 teaspoons minced garlic For creamed spinach
  • 1/4 teaspoon sea salt For creamed spinach
  • 1/4 cup heavy whipping cream For creamed spinach
  • 1/4 teaspoon black pepper For creamed spinach

For the Lemon Parmesan Sauce

  • 3 tablespoons butter For lemon Parmesan sauce
  • 2 tablespoons all-purpose flour
  • 3 teaspoons minced garlic For lemon Parmesan sauce
  • 1/4 cup chicken broth
  • 1/2 cup heavy whipping cream For lemon Parmesan sauce
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt For lemon Parmesan sauce
  • 1/4 teaspoon black pepper For lemon Parmesan sauce
  • 1 unit Zest and juice of 1 lemon

Instructions

Sear the Sea Bass

  • Start by patting the Chilean sea bass fillet dry with paper towels. Season both sides generously with sea salt, black pepper, and Creole seasoning.
  • In a hot, non-stick skillet, melt 2 tablespoons of butter over medium heat. Once sizzling, lay the fish skin-side down in the pan.
  • Sear for 3-4 minutes until the skin is crisp and golden brown. Carefully flip the fish and cook for an additional 2 minutes.

Bake the Fish

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

Make the Creamed Spinach

  • Melt 1 tablespoon of butter in another pan over medium heat. Add minced garlic and cook for about 1 minute.
  • Toss in the fresh spinach leaves, stirring continuously until they’re wilted, about 2-3 minutes.
  • Pour in the heavy whipping cream, season with sea salt and black pepper, and let it simmer for another 2 minutes.

Cook the Lemon Parmesan Sauce

  • In a small saucepan, melt 3 tablespoons of butter over medium heat.
  • Whisk in the all-purpose flour, cooking for 1-2 minutes until it turns slightly golden.
  • Stir in the minced garlic, then gradually whisk in chicken broth and heavy cream until smooth.
  • Add the grated Parmesan cheese, oregano, garlic powder, sea salt, and black pepper. Mix in the lemon zest and juice, and simmer for 3-4 minutes until thickened.

Assemble and Serve

  • Spoon the creamed spinach onto plates first. Place the sea bass fillets on top and drizzle generously with sauce.

Notes

Consider marinating the sea bass in lemon juice and garlic for 20 minutes before cooking for extra flavor. Use fresh spinach for best results.