Luscious Lemon-Garlic Sea Bass with Creamed Spinach
A vibrant marriage of juicy, flaky sea bass and buttery, garlicky creamed spinach drizzled with a creamy lemon-garlic sauce, perfect for elevating weekday dinners.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Sea Bass
- 1 lb Chilean sea bass fillet (skin-on if possible) The star of our recipe, this tender and flaky fish is packed with flavor.
- 2 tbsp butter Essential for that delightful sear.
- 1 tsp sea salt Enhances the natural flavors of the fish.
- 1 tsp black pepper Adds warmth without overpowering.
- 1 tsp Creole seasoning For a hint of spice.
For the Creamed Spinach
- 12 oz fresh spinach leaves Tender, vibrant, and full of nutrients!
- 1 tbsp butter To keep the creamed spinach buttery and rich.
- 2 tsp minced garlic A wonderful complement to the fish.
- 1/4 cup heavy whipping cream For a luxurious, creamy texture.
- 1/4 tsp sea salt Additional seasoning.
- 1/4 tsp black pepper Additional seasoning.
For the Lemon Parmesan Sauce
- 3 tbsp butter Base for our tasty sauce.
- 2 tbsp all-purpose flour To thicken our luscious sauce.
- 3 tsp minced garlic Extra garlicky goodness.
- 1/4 cup chicken broth For depth of flavor.
- 1/2 cup heavy whipping cream Generous addition for creaminess.
- 3 tbsp grated Parmesan cheese Rich and nutty.
- 1/2 tsp garlic powder For flavor.
- 1 tsp dried oregano Adds an aromatic touch.
- 1 qty lemon (zest and juice) Bright, fresh citrus to elevate the dish.
Instructions
Sear the Sea Bass
- Dry the fillets thoroughly with paper towels. Rub both sides with salt, black pepper, and Creole seasoning.
- In a hot skillet over medium-high heat, melt the butter until frothy, then place the fish skin-side down, cooking for 3–4 minutes until golden and crispy.
- Carefully flip the fillets and cook for an additional 2 minutes.
Bake the Fish
- Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and bake for 8–10 minutes until the fish flakes easily with a fork.
Make the Creamed Spinach
- In a separate pan, melt a tablespoon of butter over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Toss in the spinach and cook until wilted for 2–3 minutes. Pour in the heavy whipping cream, followed by salt and pepper. Simmer for about 2 minutes until slightly thickened.
Cook the Lemon Parmesan Sauce
- In a small saucepan, melt 3 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes until slightly golden. Add minced garlic and stir.
- Gradually whisk in chicken broth and cream until smooth. Stir in Parmesan, garlic powder, oregano, salt, and pepper, then add lemon zest and juice. Simmer on low for 3–4 minutes until thickened.
Assemble and Serve
- On your serving plates, spoon the creamy spinach to create a bed for the fish. Place sea bass fillets on top and drizzle lemon Parmesan sauce over each fillet. Serve immediately.
Notes
Make sure your skillet is hot enough for a beautiful sear. For crispy skin, don’t rush the cooking process. Use nutmeg in creamed spinach for extra flavor. Allow sauce to simmer for desired consistency. Add other veggies like mushrooms or artichokes to the creamed spinach for texture and flavor.