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Lemon-garlic sea bass dish with creamed spinach on a plate
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Luscious Lemon-Garlic Sea Bass with Creamed Spinach

A delightful dish that combines the flaky sea bass with rich, creamy spinach, enhanced by aromatic garlic and zesty lemon for a satisfying culinary experience.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Creamed Spinach, easy recipe, Healthy Dinner, Lemon-Garlic Sea Bass, Seafood Recipe
Servings: 4 servings
Calories: 450kcal

Ingredients

For the Sea Bass

  • 1 lb Chilean sea bass fillet (skin-on if possible) Mild flavor, ideal centerpiece.
  • 2 tbsp butter For searing the fish.
  • 1 tsp sea salt For seasoning.
  • 1 tsp black pepper For seasoning.
  • 1 tsp Creole seasoning For added warmth and complexity.

For the Creamed Spinach

  • 12 oz fresh spinach leaves Tender and earthy flavor.
  • 1 tbsp butter For sautéing the spinach.
  • 2 tsp minced garlic For flavor.
  • 1/4 cup heavy whipping cream For creaminess.
  • 1/4 tsp sea salt For seasoning.
  • 1/4 tsp black pepper For seasoning.

For the Lemon Parmesan Sauce

  • 3 tbsp butter For the sauce.
  • 2 tbsp all-purpose flour For thickening.
  • 3 tsp minced garlic For flavor.
  • 1/4 cup chicken broth For savory flavor.
  • 1/2 cup heavy whipping cream For richness.
  • 3 tbsp grated Parmesan cheese For nutty flavor.
  • 1/2 tsp garlic powder Enhances garlic flavor.
  • 1 tsp dried oregano For herbaceous note.
  • 1/4 tsp sea salt For seasoning.
  • 1/4 tsp black pepper For seasoning.
  • 1 each lemon (zest and juice) For brightness.

Instructions

Sear the Sea Bass

  • Dry the sea bass fillets with paper towels and rub both sides with sea salt, black pepper, and Creole seasoning.
  • Melt 2 tablespoons of butter in a skillet over medium-high heat, add the fish skin-side down, and cook for 3-4 minutes until golden.
  • Flip and cook for an additional 2 minutes.

Bake the Fish

  • Preheat the oven to 400°F (200°C). Transfer the skillet to the oven and bake for 8-10 minutes until flaky.

Make the Creamed Spinach

  • Melt 1 tablespoon of butter in a separate pan over medium heat and sauté minced garlic for 1 minute.
  • Add spinach and cook until wilted, about 2-3 minutes.
  • Stir in heavy cream, sea salt, and black pepper; simmer for 2 minutes.

Cook the Lemon Parmesan Sauce

  • In a small saucepan, melt 3 tablespoons of butter over medium heat and whisk in flour for 1-2 minutes.
  • Add minced garlic, chicken broth, and cream, whisking until smooth.
  • Stir in Parmesan, garlic powder, oregano, sea salt, black pepper, lemon zest, and juice; simmer for 3-4 minutes until thick.

Assemble and Serve

  • Plate the creamed spinach, top it with a sea bass fillet, and drizzle lemon-Parmesan sauce over each serving.

Notes

For extra flavor, marinate the sea bass in lemon juice, garlic, and olive oil for 30 minutes before cooking. Use a digital thermometer to ensure the internal temperature reaches 145°F (63°C).