Luscious Lemon-Garlic Sea Bass with Creamed Spinach
This Luscious Lemon-Garlic Sea Bass with Creamed Spinach combines delicate fish flavors with a rich, creamy spinach, making it a delightful dish for any occasion.
Servings: 4 servings
Calories: 480kcal
Ingredients
Main Ingredients
- 1 pound Chilean sea bass fillet (skin-on preferred) Fresh is recommended for the best flavor.
- 2 tablespoons butter For searing the fish.
- 1 teaspoon Creole seasoning Enhances the fish's natural flavors.
- 1 teaspoon sea salt For seasoning the fish.
- 1 teaspoon black pepper For seasoning the fish.
Creamed Spinach Ingredients
- 1 tablespoon butter For the creamed spinach.
- 12 ounces fresh spinach leaves Packed with nutrients.
- 2 teaspoons minced garlic
- 1/4 teaspoon sea salt For the creamed spinach.
- 1/4 cup heavy whipping cream For the creamed spinach.
- 1/4 teaspoon black pepper For the creamed spinach.
Lemon-Garlic Sauce Ingredients
- 3 tablespoons butter
- 2 tablespoons all-purpose flour To thicken the sauce.
- 3 teaspoons minced garlic
- 1/4 cup chicken broth Can substitute vegetable broth.
- 1/2 cup heavy whipping cream For the sauce.
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt For the sauce.
- 1/4 teaspoon black pepper For the sauce.
- 1 each lemon (zest and juice) Adds brightness to the sauce.
Instructions
Preparation of Fish
- Pat the sea bass dry, then season both sides with sea salt, black pepper, and Creole seasoning.
- In a hot skillet, melt 2 tablespoons of butter and place the fish skin-side down. Sear for about 3 to 4 minutes until the skin is crispy.
- Flip the fillet and cook for an additional 2 minutes.
Baking the Fish
- Preheat the oven to 400°F (200°C). Transfer the skillet into the oven and bake for approximately 8 to 10 minutes until the flesh flakes easily.
Preparing Creamed Spinach
- In another pan, melt a tablespoon of butter over medium heat and add 2 teaspoons of minced garlic. Sauté for 1 minute.
- Gradually add the spinach leaves, stirring until wilted, about 2 to 3 minutes.
- Add 1/4 cup of heavy whipping cream, and season with additional sea salt and black pepper. Simmer for 2 minutes.
Making the Sauce
- In a small saucepan, melt 3 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for 1 to 2 minutes.
- Add 3 teaspoons of garlic, then gradually whisk in 1/4 cup of chicken broth and 1/2 cup of cream.
- Stir in 3 tablespoons of Parmesan, oregano, garlic powder, salt, and pepper. Mix in lemon zest and juice as it thickens.
Serving
- Spoon the creamed spinach onto plates, top with the sea bass, and drizzle the lemon Parmesan sauce over.
Notes
For best flavor, use fresh seafood and vegetables. Avoid overcooking the fish for perfect flakiness. Substitute greens like kale or Swiss chard in the creamed spinach if desired.