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Luscious Lemon-Garlic Sea Bass with Creamed Spinach Delight

An easy yet impressive dish featuring buttery sea bass and creamy spinach, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Sea Bass
  • 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
Creamed Spinach
  • 3 cups Spinach Fresh, packed
  • 3 tbsp Heavy cream For richness
  • 1/4 cup Parmesan cheese Grated, for the sauce
  • 1 tbsp Fresh lemon juice For zest
  • 1/4 tsp Garlic powder For flavor
  • 1/4 tsp Onion powder Optional seasoning
  • 1/2 tsp Zest of lemon For garnish
  • 1 tsp Fresh garlic Minced
  • 1/4 tsp Chili flakes Optional for heat

Method
 

Cooking the Sea Bass
  1. Season the Chilean sea bass with salt and black pepper on both sides.
  2. Heat the olive oil in a skillet over medium heat. Add the sea bass skin-side down and sear for about 5-6 minutes until golden brown.
  3. Carefully flip the fish, add the unsalted butter, and spoon it over the fish as it melts. Cook for another 3-4 minutes until cooked through and flakes easily.
Preparing the Creamed Spinach
  1. Melt a bit of butter in a separate saucepan and add the minced garlic. Sauté for 1 minute until fragrant.
  2. Add fresh spinach and cook until wilted. Stir in heavy cream, grated Parmesan cheese, lemon juice, garlic powder, and onion powder (if using). Mix well and heat through.
Serving
  1. Place a generous portion of creamed spinach on a plate, lay the seared sea bass on top, and finish with lemon zest and optional chili flakes.

Notes

For extra flavor, let the sea bass marinate in olive oil, garlic, and lemon juice for 30 minutes before cooking. Don’t overcrowd the pan when searing to achieve crispy skin. Fresh spinach is preferred but frozen spinach can be used if drained well. For variations, substitute sea bass with cod or haddock and add vegetables like mushrooms or sun-dried tomatoes.