Name: Luscious Lemon-Garlic Sea Bass with Creamed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb Chilean sea bass fillet (skin-on preferred); 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon Creole seasoning; 2 tablespoons butter; 12 oz fresh spinach leaves; 2 teaspoons minced garlic; ¼ cup heavy whipping cream; 1 tablespoon butter; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 3 tablespoons butter; 2 tablespoons all-purpose flour; 3 teaspoons minced garlic; ¼ cup chicken broth; ½ cup heavy whipping cream; 3 tablespoons grated Parmesan cheese; ½ teaspoon garlic powder; 1 teaspoon dried oregano; ¼ teaspoon sea salt; ¼ teaspoon black pepper; Zest and juice of 1 lemon

Description

This luscious lemon-garlic sea bass with creamed spinach is an elegant dish that combines crisp sea bass with rich, creamy spinach, elevated by a lemon-Parmesan drizzle.

Ingredients

Scale

1 lb Chilean sea bass fillet (skin-on preferred)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon Creole seasoning
2 tablespoons butter
12 oz fresh spinach leaves
2 teaspoons minced garlic
¼ cup heavy whipping cream
1 tablespoon butter
¼ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons butter
2 tablespoons all-purpose flour
3 teaspoons minced garlic
¼ cup chicken broth
½ cup heavy whipping cream
3 tablespoons grated Parmesan cheese
½ teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon black pepper
Zest and juice of 1 lemon

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Instructions

Begin by making sure the sea bass fillet is completely dry by patting it down with a paper towel. Season the fish liberally on both sides with sea salt, black pepper, and the Creole seasoning.
Heat butter in a large skillet over medium-high heat. Place the sea bass fillet into the skillet, skin-side down, and sear for about 3-4 minutes until the skin is golden and crisp. Flip the fish and cook for another 2 minutes.
Preheat your oven to 400°F (200°C). After searing, transfer the skillet to the oven and bake for about 8-10 minutes, until fully cooked.
In another pan, melt butter and sauté minced garlic for about one minute. Add fresh spinach leaves and cook until wilted, then pour in heavy cream, seasoning lightly with salt and pepper. Simmer until slightly thickened.
In a small saucepan, melt remaining butter and whisk in flour to create a roux. Gradually whisk in chicken broth and heavy cream, then add Parmesan cheese, garlic powder, dried oregano, and lemon zest and juice, simmering until thickened.

Notes

Ensure the seafood is sourced from a reputable supplier to guarantee freshness. Pat the fish dry for crispy skin. Prepping sauces ahead can save cooking time on busy days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 600 kcal
Sodium: 800 mg
Protein: 40 g