If you’re craving a meal that’s equal parts elegant, satisfying, and nutrient-rich, look no further than this Luscious Lemon-Garlic Sea Bass with Creamed Spinach. With buttery Chilean sea bass, vibrant lemon notes, and a velvety Parmesan sauce that ties everything together, this dish hits all the right notes. Whether you’re hosting a dinner party or simply want to treat yourself to a fine-dining experience at home, this recipe will deliver.

Perfect for seafood lovers, garlic aficionados, and anyone looking to elevate their dinner game, this recipe strikes the ideal balance between gourmet flavor and approachable technique. And the best part? You don’t need a culinary degree or fancy equipment to make it happen.

Why This Recipe Works

This dish is all about contrast and harmony. The sea bass offers a rich, buttery texture that crisps beautifully on the outside. Creamed spinach brings creaminess and a touch of earthiness, while the lemon-Parmesan sauce adds brightness and umami to balance it all out. It’s a full plate of textures and flavors that will leave you wanting seconds.

This recipe is especially ideal for:

Date nights at home
Special celebrations
Low-carb or keto lifestyles
Pescatarians

Ingredients Overview

Let’s take a closer look at what makes this dish shine:

For the Sea Bass:

1 lb Chilean sea bass fillet (skin-on preferred)
Sea salt, black pepper, Creole seasoning – A trifecta for depth of flavor
Butter – Essential for searing and adding richness

For the Creamed Spinach:

Fresh spinach leaves – 12 oz for a generous helping
Minced garlic – Adds warmth and complexity
Heavy whipping cream & butter – For a luscious, velvety finish
Seasonings – Salt and pepper to balance the flavors

For the Lemon Parmesan Sauce:

Butter & flour – The base of a classic roux
Minced garlic – Bringing aromatics to the forefront
Chicken broth & heavy cream – For body and silkiness
Parmesan cheese – Nutty, salty richness
Lemon zest and juice – Fresh, bright, and a perfect counterpoint to the richness

Kitchen Equipment Needed

To make this recipe from start to finish, you’ll need:

Cast iron skillet or oven-safe frying pan
Medium sauté pan
Small saucepan
Mixing spoons and spatulas
Whisk
Tongs
Zester or fine grater
Measuring cups and spoons
Paper towels (for drying the fish)

Optional but helpful:

Fish spatula (for clean flips)
Instant-read thermometer (for perfect doneness)

Step-by-Step Cooking Instructions

1. Prepare the Sea Bass

Pat the sea bass dry using paper towels—this helps ensure a crisp sear. Season both sides with sea salt, black pepper, and Creole seasoning. Set aside while you heat the skillet.

2. Sear the Sea Bass

In a cast iron skillet over medium-high heat, melt 2 tablespoons of butter until bubbling. Add the sea bass skin-side down and let it cook undisturbed for 3–4 minutes to develop a golden crust. Flip gently and cook another 2 minutes.

3. Finish in the Oven

Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and bake for 8–10 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.

4. Make the Creamed Spinach

In a separate sauté pan, melt 1 tablespoon butter over medium heat. Add 2 teaspoons minced garlic and sauté for about a minute. Toss in the fresh spinach and stir until wilted, 2–3 minutes. Pour in 1/4 cup heavy cream, season with salt and pepper, and simmer until slightly thickened, about 2 minutes.

5. Prepare the Lemon Parmesan Sauce

In a small saucepan, melt 3 tablespoons butter. Whisk in 2 tablespoons flour to form a roux, cooking for 1–2 minutes. Add 3 teaspoons minced garlic and cook for another minute. Gradually whisk in 1/4 cup chicken broth and 1/2 cup heavy cream until smooth. Stir in 3 tablespoons grated Parmesan, 1/2 tsp garlic powder, 1 tsp oregano, 1/4 tsp black pepper, and 1/4 tsp salt. Zest and juice a lemon into the sauce and simmer for 3–4 minutes until thickened.

6. Assemble and Serve

To plate, spoon a generous portion of the creamed spinach onto each dish. Place the golden, flaky sea bass fillet on top. Finish with a drizzle (or more!) of the lemon Parmesan sauce. Serve immediately.

Pro Tips for Success

Use skin-on sea bass if available: The skin crisps up beautifully and locks in moisture.
Don’t overcook the fish: It should be just cooked through and flaky—use a thermometer to check for an internal temperature of 135°F–140°F.
Prep the sauce last: The lemon sauce is best fresh, so time it so you’re pouring it hot over the plated dish.
Fresh spinach matters: While frozen can work in a pinch, it may become watery and less vibrant in texture and flavor.

Ingredient Swaps and Variations

Fish substitutes: Can’t find Chilean sea bass? Try halibut, cod, or grouper.
Dairy-free: Swap butter and cream for plant-based alternatives like cashew cream and vegan butter.
Spice level: Add red pepper flakes or cayenne to the sauce for a little heat.
Extra flavor: Stir chopped sun-dried tomatoes or artichokes into the spinach for added texture and punch.

How to Store Leftovers

Refrigerator: Store any leftovers in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to maintain texture.

Freezer: Not recommended for freezing as the cream sauce may separate upon thawing and reheating.

Meal prep tip: Prepare the sauce and spinach ahead of time and reheat gently when ready to serve with freshly cooked fish.

Food & Drink Pairings

Wine:

Chardonnay: Its buttery profile pairs perfectly with the creamy sauce.
Sauvignon Blanc: Crisp, citrus-forward, and a great counterpoint to the richness of the dish.

Sides:

Roasted fingerling potatoes with rosemary
Steamed asparagus with lemon zest
Cauliflower mash for a keto-friendly side

Frequently Asked Questions (FAQ)

Q: Can I use frozen sea bass?
A: Yes, just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture in the pan.

Q: What’s the best substitute for heavy cream?
A: Half-and-half works, though it’s thinner. For a dairy-free option, use full-fat coconut milk or cashew cream.

Q: Can I make the sauce ahead of time?
A: Absolutely, but store it separately and reheat gently on the stove, whisking to restore the texture.

Q: Is this recipe gluten-free?
A: Not as written—due to the flour in the sauce. Swap with gluten-free flour or cornstarch for a GF version.

Q: Can I double the recipe?
A: Yes! Just make sure not to overcrowd the pan when searing the fish—work in batches if needed.

Final Thoughts

This Luscious Lemon-Garlic Sea Bass with Creamed Spinach brings gourmet flavor to your home kitchen without the stress. From the delicate crunch of the seared fish to the tangy richness of the lemon-Parmesan sauce, each element sings. Whether you’re celebrating something special or simply indulging in a great meal, this dish won’t disappoint.

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Luscious Lemon-Garlic Sea Bass with Creamed Spinach

Luscious Lemon-Garlic Sea Bass with Creamed Spinach: A Restaurant-Quality Meal You Can Make at Home