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Lemon-garlic sea bass served with creamed spinach on a plate

Luscious Lemon-Garlic Sea Bass with Creamed Spinach

A sophisticated dish featuring flaky sea bass complemented by a rich lemon-garlic sauce and velvety creamed spinach, perfect for impressing dinner guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Sea Bass
  • 1 lb Chilean sea bass fillet (skin-on if possible)
  • 2 tbsp butter (for searing) for searing the sea bass
  • 1 tsp sea salt to season the fish
  • 1 tsp black pepper to season the fish
  • 1 tsp Creole seasoning for flavor enhancement
For the Creamed Spinach
  • 12 oz fresh spinach leaves
  • 1 tbsp butter (for spinach) for cooking spinach
  • 2 tsp minced garlic to flavor the spinach
  • 1/4 cup heavy whipping cream (for spinach)
  • 1/4 tsp sea salt (for spinach)
  • 1/4 tsp black pepper (for spinach)
For the Lemon Parmesan Sauce
  • 3 tbsp butter (for sauce)
  • 2 tbsp all-purpose flour to create the roux
  • 3 tsp minced garlic (for sauce)
  • 1/4 cup chicken broth
  • 1/2 cup heavy whipping cream (for sauce)
  • 3 tbsp grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp sea salt (for sauce)
  • 1/4 tsp black pepper (for sauce)
  • 1 unit Zest and juice of 1 lemon

Method
 

Sear the Sea Bass
  1. Dry the sea bass fillets with paper towels. Season with sea salt, black pepper, and Creole seasoning. Melt 2 tablespoons of butter in a hot skillet over medium-high heat. Place the fish skin-side down and cook for about 3-4 minutes until the skin is crispy. Flip the fish and cook for another 2 minutes.
Bake the Fish
  1. Preheat your oven to 400°F. Transfer the skillet directly to the oven and bake the fish for 8-10 minutes, or until it flakes easily with a fork.
Make the Creamed Spinach
  1. In a separate pan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted. Pour in the heavy cream, season with salt and pepper, and simmer for 2 minutes.
Cook the Lemon Parmesan Sauce
  1. In a saucepan, melt 3 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute to create a roux. Gradually add the minced garlic, chicken broth, and heavy cream, stirring to combine. Add the Parmesan, garlic powder, dried oregano, lemon zest, and juice. Let this simmer until thickened.
Assemble and Serve
  1. Plate a generous scoop of creamed spinach, top with the baked sea bass, and drizzle the lemon-Parmesan sauce over the fish. Serve immediately.

Notes

For added flavor, incorporate sun-dried tomatoes or artichoke hearts into the creamed spinach. Ensure the skillet is heated before adding the fish for optimal crispy skin.