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
Scale
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.
