Description
Lemon Garlic Sea Bass with Creamed Spinach delivers a restaurant-quality seafood experience right in your kitchen. Delicate fish meets rich, garlicky sauce and silky spinach, creating a simple yet elegant dinner that feels totally indulgent without complicated techniques.
Ingredients
Scale
Main Ingredients:
- 4 sea bass fillets (about 6 ounces/170 grams each)
- 10 ounces/280 grams fresh spinach leaves
- 1 cup heavy cream
- 1 lemon
Protein and Dairy Enhancers:
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 small onion, finely chopped
Seasonings and Aromatics:
- 7 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt
- Black pepper
- Pinch of nutmeg
- Fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Prepare the creamed spinach foundation by heating 2 tablespoons olive oil in a skillet at medium heat (350°F). Sauté 1 small finely chopped onion until translucent, approximately 4-5 minutes.
- Add 3 minced garlic cloves to the skillet. Allow them to release their aromatic oils for 45-60 seconds, stirring continuously.
- Introduce 10 oz fresh spinach leaves to the pan. Stir gently as the leaves collapse and soften, reducing in volume within 2-3 minutes.
- Pour 1 cup heavy cream into the spinach mixture. Simmer for 3-4 minutes until the sauce slightly thickens, maintaining medium heat.
- Incorporate ½ cup grated Parmesan cheese into the spinach. Season with salt, pepper, and an optional pinch of nutmeg. Remove from heat and keep covered.
- Pat 4 sea bass fillets (6 oz each) dry using paper towels. Season both sides with 1 teaspoon paprika, salt, black pepper, and lemon zest.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat (400°F). Carefully place fillets skin-side down.
- Cook fish for 4 minutes without moving, allowing edges to turn golden and crisp. Watch for color changes along the fillet’s sides.
- Gently flip the fillets. Add 4 minced garlic cloves to the pan. Cook an additional 2-3 minutes, continuously spooning hot butter over the fish.
- Squeeze juice from 1 entire lemon over the fillets in the final 30 seconds of cooking. Remove from heat immediately.
- Plate by spreading creamed spinach as a base. Position sea bass fillets on top. Garnish with fresh chopped parsley and an optional lemon wedge.
Notes
- Always pat the sea bass dry before seasoning to ensure a crispy, golden exterior that seals in moisture.
- Choose fresh, wild-caught sea bass for the most delicate flavor and best texture when cooking.
- Use a cast-iron skillet or heavy-bottomed pan to get an even, beautiful sear on the fish without sticking.
- For a low-carb or keto-friendly version, replace cream in the spinach with coconut cream and add extra garlic for depth.
- Prep Time: 5 minutes
- Cook Time: 15-17 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 505 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg