Description
A delightful dish featuring tender Chilean sea bass paired with vibrant creamed spinach, enhanced by bright lemon and savory garlic.
Ingredients
- 1 lb Chilean sea bass fillet (skin-on, if possible)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp Creole seasoning
- 2 tbsp butter
- 12 oz fresh spinach leaves
- 2 tsp minced garlic
- 1/4 cup heavy whipping cream
- 1 tbsp butter
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 3 tsp minced garlic
- 1/4 cup chicken broth
- 1/2 cup heavy whipping cream
- 3 tbsp grated Parmesan cheese
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- Zest and juice of 1 lemon
Instructions
- Prepare the Sea Bass: Pat the sea bass fillet dry with paper towels for a perfect sear. Season both sides of the fillets with sea salt, black pepper, and Creole seasoning.
- Sear the Sea Bass: Preheat a cast-iron skillet over medium-high heat. Add 2 tbsp of butter, letting it melt until bubbling. Place the sea bass fillets in the skillet, skin-side down, and cook for 3–4 minutes without moving them. Flip the fish and cook for an additional 2 minutes.
- Finish the Sea Bass in the Oven: Preheat your oven to 400°F (200°C). Transfer the skillet to the oven, baking the fillets for 8–10 minutes, depending on their thickness, until they flake easily.
- Make the Creamed Spinach: In a separate pan, melt 1 tbsp of butter over medium heat. Sauté the minced garlic for 1 minute, then add the spinach, cooking until it wilts, roughly 2–3 minutes. Pour in the heavy whipping cream, season with salt and pepper, and simmer until slightly thickened.
- Prepare the Lemon Parmesan Sauce: In a small saucepan, melt 3 tbsp of butter over medium heat. Whisk in the flour, cooking for 1–2 minutes to form a roux. Add the minced garlic and cook for an additional minute. Gradually whisk in chicken broth and heavy cream, stirring until smooth. Incorporate the Parmesan cheese, garlic powder, oregano, sea salt, and black pepper. Add the lemon zest and juice, simmering until the sauce thickens, about 3–4 minutes.
- Assemble and Serve: Place a generous portion of creamed spinach on each plate, top with the perfectly seared sea bass fillet, and drizzle with the luscious lemon Parmesan sauce.
Notes
For an herbal flavor, consider adding freshly chopped herbs like thyme or parsley to the sauce just before serving.
