Luscious Lemon-Garlic Sea Bass with Creamed Spinach

Imagine sinking your fork into a perfectly seared Luscious Lemon-Garlic Sea Bass with Creamed Spinach – the fish flaking apart with a gentle touch while zesty lemon and aromatic garlic dance on your palate. This elegant seafood dish combines the buttery richness of sea bass with a velvety creamed spinach and a bright, citrusy sauce that elevates the entire experience. Whether you’re planning a special date night or simply want to treat yourself to restaurant-quality seafood at home, this Luscious Lemon-Garlic Sea Bass recipe delivers impressive results with surprisingly simple techniques. You’ll learn how to achieve that coveted golden crust on your fish while creating the perfect balance of flavors in the accompanying sauce and spinach.

Why You’ll Love This Recipe

The Luscious Lemon-Garlic Sea Bass with Creamed Spinach is more than just a meal—it’s a culinary experience that engages all your senses. The contrast between the crispy, seasoned exterior of the sea bass and its tender, moist interior creates a textural delight that seafood lovers crave. Meanwhile, the silky creamed spinach provides a lush bed for the fish, while the lemon-garlic sauce adds a bright, acidic counterpoint that cuts through the richness.

What makes this dish truly special is its balance of sophisticated flavors with straightforward preparation. Even if you’ve been intimidated by cooking fish in the past, this recipe walks you through each step to ensure perfect results. The combination of butter-seared fish with the tangy lemon-Parmesan sauce creates an unforgettable flavor profile that feels indulgent yet fresh.

Best of all, despite its restaurant-worthy presentation, this sea bass dinner comes together in under 40 minutes, making it achievable even on a weeknight when you want something extraordinary without hours in the kitchen.

Ingredients List for the Luscious Lemon-Garlic Sea Bass with Creamed Spinach

This recipe brings together premium ingredients that complement each other perfectly, with buttery sea bass taking center stage alongside vibrant spinach and a creamy sauce that ties everything together with bright lemon notes.

• 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
• 1/4 tsp black pepper
• 1/4 tsp sea salt
• Zest and juice of 1 lemon

Pro Tips

To make your Luscious Lemon-Garlic Sea Bass with Creamed Spinach truly exceptional, pay attention to these critical techniques:

First, ensure your sea bass is completely dry before seasoning and searing. Excess moisture is the enemy of a beautiful golden crust. Take an extra minute to thoroughly pat the fillets with paper towels—this simple step makes the difference between a soggy exterior and a perfectly crisp finish.

Temperature control is crucial when cooking sea bass. The dual cooking method (stovetop searing followed by oven finishing) ensures the fish develops a gorgeous crust without overcooking the delicate interior. Use a kitchen thermometer if you’re uncertain; the fish is perfectly done at 137°F (58°C) internal temperature.

For the lemon-Parmesan sauce, the key is properly developing your roux. Cook the butter and flour mixture for at least 1-2 minutes before adding liquids—this eliminates the raw flour taste and creates the foundation for a silky-smooth sauce that clings beautifully to both the fish and the spinach.

Instructions

Step 1: Prepare the Sea Bass
Pat the sea bass dry with paper towels to ensure a good sear.

Step 2: Season the Fish
Season both sides of the fillets with sea salt, black pepper, and Creole seasoning.

Step 3: Sear the Sea Bass
Preheat a cast-iron skillet or oven-safe frying pan over medium-high heat.

Step 4: Add Fat
Add 2 tbsp of butter and let it melt until bubbling.

Step 5: Begin Cooking
Place the sea bass fillets in the skillet, skin-side down if applicable, and cook for 3–4 minutes without moving, until a golden crust forms.

Step 6: Flip the Fish
Flip the fish and cook for another 2 minutes.

Step 7: Finish the Sea Bass in the Oven
Preheat your oven to 400°F (200°C).

Step 8: Bake the Fish
Transfer the skillet to the oven and bake for 8–10 minutes, depending on the thickness of the fillet, until the fish is flaky and cooked through.

Step 9: Make the Creamed Spinach
In a separate pan, melt 1 tbsp butter over medium heat.

Step 10: Cook the Aromatics
Add the minced garlic and sauté for 1 minute.

Step 11: Wilt the Spinach
Stir in the spinach and cook until it wilts, about 2–3 minutes.

Step 12: Finish the Spinach
Pour in the heavy whipping cream, season with salt and pepper, and simmer for 2 minutes until slightly thickened.

Step 13: Prepare the Lemon Parmesan Sauce
In a small saucepan, melt 3 tbsp butter over medium heat.

Step 14: Make the Roux
Whisk in the flour and cook for 1–2 minutes to form a roux.

Step 15: Add Aromatics
Add the minced garlic and cook for 1 minute.

Step 16: Add Liquids
Gradually whisk in the chicken broth and heavy cream, stirring until smooth.

Step 17: Add Flavoring
Stir in the Parmesan cheese, garlic powder, oregano, black pepper, and sea salt.

Step 18: Finish the Sauce
Zest and juice the lemon into the sauce and simmer for 3–4 minutes until the sauce thickens.

Step 19: Assemble and Serve
Place a portion of creamed spinach on each plate.

Step 20: Add the Fish
Top with the crusty sea bass fillet.

Step 21: Final Touch
Drizzle generously with the lemon Parmesan sauce.

Variations

Love the core concept of Lemon-Garlic Sea Bass but want to switch things up? Here are some delicious variations to try:

For a Mediterranean twist, substitute the creamed spinach with a bed of roasted cherry tomatoes, artichoke hearts, and Kalamata olives. Finish with a sprinkle of feta cheese instead of the lemon-Parmesan sauce for a bright, briny accompaniment that complements the garlic sea bass beautifully.

If you’re following a dairy-free diet, you can create a coconut cream version of this dish. Replace the heavy cream with full-fat coconut milk in both the spinach and sauce components, and swap the butter for olive oil or a plant-based butter alternative. The tropical notes of coconut pair surprisingly well with the lemon and garlic.

Can’t find sea bass? This recipe works wonderfully with other firm white fish like halibut or cod. Simply adjust the cooking time based on the thickness of your fillets—thinner pieces may need only 5-6 minutes in the oven instead of the full 8-10 minutes.

Storage and Serving

The Luscious Lemon-Garlic Sea Bass with Creamed Spinach is best enjoyed immediately after preparation, when the fish is at its most tender and the sauce is perfectly silky. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a 275°F oven, covered with foil, for about 10 minutes, being careful not to overcook the fish. The sauce may separate slightly upon reheating; whisk in a splash of cream to bring it back together.

For an elegant presentation, serve this sea bass dish on warmed plates with a lemon wedge and a sprinkle of fresh herbs like chives or parsley. A glass of chilled Sauvignon Blanc or unoaked Chardonnay makes the perfect accompaniment, enhancing the citrus notes in the dish.

For a complete meal, pair your lemon-garlic sea bass with simple sides that won’t compete with its delicate flavor—roasted fingerling potatoes or wild rice pilaf work beautifully, allowing the fish and its creamy sauce to remain the star of the show.

FAQs

How do I know when the sea bass is perfectly cooked?
The sea bass is done when it flakes easily with a fork and has reached an internal temperature of 137°F (58°C). The flesh should be opaque and moist, not translucent or dry. If you don’t have a thermometer, look for fish that separates into clean flakes when gently prodded with a fork.

Can I make this dish ahead of time for a dinner party?
I recommend preparing the components separately: make the creamed spinach and sauce up to 24 hours ahead and reheat gently before serving. Cook the sea bass fresh just before your guests arrive, as fish is at its best when freshly prepared.

What’s a good substitute if I can’t find Chilean sea bass?
Halibut, cod, or black cod (sablefish) make excellent substitutes. Adjust cooking times accordingly—thinner fillets will cook more quickly than thick sea bass portions.

How can I make this recipe keto-friendly?
This recipe is already quite keto-friendly! Simply omit the all-purpose flour in the sauce and use xanthan gum (about 1/4 tsp) as a thickener instead. Add it directly to the cold liquid before heating for best results.

Can I use frozen spinach instead of fresh?
Yes, but drain and squeeze out all excess moisture from 10 oz of frozen spinach before adding it to the pan. You’ll need to cook it for less time since it’s already wilted—just enough to heat through before adding the cream.

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