If you’re searching for a dish that feels like a warm hug on a plate yet dazzles your taste buds, look no further than the Luscious Lemon-Garlic Sea Bass with Creamed Spinach Delight Recipe. This elegant meal balances the buttery richness of perfectly seared Chilean sea bass with the bright zing of fresh lemon and garlic, all nestled atop a velvety blanket of creamed spinach that sings comfort. It’s simple enough for a weeknight treat but refined enough to impress guests, making it a true standout in your seafood repertoire.
Ingredients You’ll Need
Every ingredient in this dish plays a starring role, coming together to create layers of flavor and texture that are nothing short of magical. From fresh sea bass that boasts tender, flaky flesh to the spinach that adds vibrant color and creaminess, these basics are essential for the perfect balance.
- 12 oz Chilean sea bass: Fresh and skin-on if possible for that crispy, golden finish.
- 1 tsp Salt: Season to taste to enhance all the natural flavors.
- 1 tsp Black pepper: Freshly ground for a subtle, peppery kick.
- 1 tsp Olive oil: Perfect for searing the sea bass to a beautiful crust.
- 2 tbsp Unsalted butter: Adds a rich, creamy flavor when melting alongside the fish.
- 3 cups Spinach: Fresh and packed, it’s the heart of the creamed spinach delight.
- 3 tbsp Heavy cream: For that luscious, dreamy creaminess in the spinach sauce.
- 1/4 cup Parmesan cheese: Grated finely to melt into the sauce, adding a nutty depth.
- 1 tbsp Fresh lemon juice: Brings brightness and a refreshing zest to the dish.
- 1/4 tsp Garlic powder: Enhances the garlic notes without overpowering.
- 1/4 tsp Onion powder: Optional, but a little extra savoriness never hurts.
- 1/2 tsp Lemon zest: For garnish, it lifts the entire plate with citrus aroma.
- 1 tsp Fresh garlic: Minced finely to infuse the creamed spinach with bold flavor.
- 1/4 tsp Chili flakes: Optional, for those who enjoy a subtle, spicy tease.
How to Make Luscious Lemon-Garlic Sea Bass with Creamed Spinach Delight Recipe
Step 1: Prep Your Sea Bass
Begin by patting your sea bass dry with paper towels—this step is crucial for getting that beautiful, crispy skin. Season both sides generously with salt and freshly ground black pepper. The right seasoning allows the fish to shine, enhancing its naturally buttery richness.
Step 2: Sear to Perfection
Heat olive oil in a skillet over medium-high heat until shimmering. Place the sea bass skin-side down and press gently to prevent curling. Let it cook undisturbed for about 5-6 minutes until the skin crisps up and the flesh turns opaque about halfway up the fillet. Flip carefully, add butter, and spoon the melting butter over the fish to infuse extra flavor as it finishes cooking for another 3-4 minutes.
Step 3: Prepare the Creamed Spinach
While the fish is cooking, melt the unsalted butter in a separate pan over medium heat. Add the minced fresh garlic and sauté until fragrant, about 30 seconds. Toss in the fresh spinach and stir until just wilted. Lower the heat, pour in the heavy cream, and sprinkle in Parmesan cheese, garlic powder, and onion powder. Stir gently until the cheese melts and the sauce thickens to a velvety consistency. Finish with fresh lemon juice and chili flakes if using.
Step 4: Plate with Style
Nestle a generous scoop of creamed spinach on your plate. Place the seared sea bass on top, skin-side up to show off that crispy golden crust. Sprinkle lemon zest on the fish to add a splash of color and brightness. This is where that lovely balance of creamy, crispy, zesty, and garlicky all comes together beautifully.
How to Serve Luscious Lemon-Garlic Sea Bass with Creamed Spinach Delight Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few thin lemon slices will brighten the presentation and add a final herbal or citrus note to complement the flavors perfectly.
Side Dishes
Light, simple sides like roasted baby potatoes tossed with rosemary or a crisp arugula salad with a lemon vinaigrette make excellent companions without overshadowing your star dish.
Creative Ways to Present
For a dinner party, serve the sea bass atop a shallow pool of creamed spinach on elegant white plates, garnished with microgreens or edible flowers for a restaurant-worthy look that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover sea bass and creamed spinach can be stored in an airtight container in the refrigerator for up to two days. To keep the fish moist, drizzle a small amount of olive oil before sealing the container.
Freezing
It’s best not to freeze the creamed spinach as cream-based sauces can separate upon thawing. If you must freeze the fish, wrap it tightly in plastic wrap and foil, then freeze for up to one month.
Reheating
Reheat gently in a low oven or microwave using a moderate power setting to prevent drying out the fish. Warm the creamed spinach on the stove over low heat, stirring occasionally to maintain its silky texture.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While Chilean sea bass is ideal for its richness and texture, you can substitute with halibut, cod, or even a firm white fish that holds up well to searing.
Is fresh spinach necessary or can I use frozen?
Fresh spinach is preferred for the best texture and flavor in the creamed spinach. Frozen spinach tends to release more water, which can dilute the sauce—if you use frozen, make sure to thaw and squeeze out excess moisture first.
How spicy does the dish get with chili flakes?
The chili flakes add just a gentle, background warmth that complements the cream and lemon without overpowering. Feel free to adjust according to your spice tolerance.
Can I make this recipe dairy-free?
Yes, you can substitute heavy cream with coconut cream or cashew cream and use a dairy-free cheese alternative to keep it creamy while avoiding dairy.
What wine pairs well with this dish?
A crisp, citrusy white wine like Sauvignon Blanc or a light Chardonnay pairs wonderfully, balancing the richness of the sea bass and creaminess of the spinach without overwhelming the palate.
Final Thoughts
Once you try the Luscious Lemon-Garlic Sea Bass with Creamed Spinach Delight Recipe, this dish will quickly become one of your favorites to cook and share. Its beautiful harmony of flavors and textures is so satisfying and approachable, proving that elegance in cooking can be delightfully simple. Give it a go, and watch it light up your dinner table and hearts alike.
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Luscious Lemon-Garlic Sea Bass with Creamed Spinach Delight Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Luscious Lemon-Garlic Sea Bass with Creamed Spinach Delight presents a flavorful and elegant seafood dish perfect for a special dinner. The tender, skin-on Chilean sea bass is seared to perfection with olive oil, butter, and lemon-garlic seasoning, served alongside rich and creamy Parmesan-infused spinach for a deliciously balanced meal.
Ingredients
Fish
- 12 oz Chilean sea bass (Fresh, skin-on preferred)
- 1 tsp Salt (To taste)
- 1 tsp Black pepper (Freshly ground)
- 1 tsp Olive oil (For searing)
- 2 tbsp Unsalted butter (For flavoring)
- 1 tbsp Fresh garlic (Minced)
- 1 tbsp Fresh lemon juice (For zest)
- 1/4 tsp Chili flakes (Optional for heat)
- 1/2 tsp Zest of lemon (For garnish)
Creamed Spinach
- 3 cups Spinach (Fresh, packed)
- 3 tbsp Heavy cream (For richness)
- 1/4 cup Parmesan cheese (Grated, for the sauce)
- 1/4 tsp Garlic powder (For flavor)
- 1/4 tsp Onion powder (Optional seasoning)
Instructions
- Prepare the sea bass: Pat the 12 oz Chilean sea bass dry with paper towels to ensure a crispy sear. Season both sides evenly with 1 tsp salt and 1 tsp freshly ground black pepper.
- Sear the fish: Heat 1 tsp olive oil in a heavy skillet over medium-high heat. Place the sea bass skin-side down and cook for about 4 to 5 minutes until the skin is crispy and golden brown. Flip carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.
- Add lemon-garlic butter: Reduce the heat to medium-low. Add 2 tbsp unsalted butter, 1 tbsp minced fresh garlic, 1 tbsp fresh lemon juice, and 1/4 tsp chili flakes (if using) to the skillet. Spoon the melted lemon-garlic butter over the fish continuously for 1-2 minutes to infuse flavor and keep it moist.
- Prepare the creamed spinach: In another pan, add the fresh packed 3 cups of spinach and cook over medium heat, stirring, until wilted, about 2-3 minutes. Add 3 tbsp heavy cream, 1/4 cup grated Parmesan cheese, 1/4 tsp garlic powder, and 1/4 tsp onion powder (optional). Stir frequently and cook until the cream thickens slightly and coats the spinach well, about 3-4 minutes.
- Final plating: Plate the sea bass and spoon the warm creamed spinach alongside. Garnish the fish with 1/2 tsp lemon zest for a fresh, aromatic finish. Serve immediately for best enjoyment.
Notes
- Use fresh, skin-on sea bass for best texture and flavor in the sear.
- Adjust chili flakes according to your heat preference or omit for a milder dish.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Ensure the pan is hot before searing to achieve a crispy skin.
- Fresh lemon zest brightens the dish – don’t skip the garnish.
