Description
Indulge in a flavorful meal with our Luscious Lemon-Garlic Sea Bass with Creamed Spinach recipe. Discover a delicious way to enjoy seafood tonight!
Ingredients
- Sea bass fillets (6 oz each), skin-on and deboned
- Olive oil
- Garlic, minced
- Lemons (zested, juiced, and sliced)
- Fresh parsley, finely chopped
- Sea salt
- Black pepper
- Red pepper flakes (optional)
- Fresh spinach
- Unsalted butter
- Shallot, finely diced
- Heavy cream
- Cream cheese, softened
- Freshly grated Parmesan cheese
- Freshly grated nutmeg
- Salt and pepper
Instructions
- Step 1: Prepare the Fish Pat the sea bass fillets completely dry with paper towels. Season both sides generously with salt and pepper. In a small bowl, combine the lemon zest, lemon juice, minced garlic, and chopped parsley. Drizzle 1 tablespoon of olive oil into this mixture and stir to create a fragrant marinade. Gently brush this mixture over the flesh side of each fillet, allowing the bright flavors to penetrate the fish.
- Step 2: Prepare the Spinach Base Bring a large pot of salted water to a boil. Working in batches if necessary, blanch the spinach for just 30 seconds until wilted. Immediately transfer to an ice bath to preserve the vibrant green color. Once cooled, drain thoroughly and squeeze out all excess moisture. This prevents your creamed spinach from becoming watery. Roughly chop the drained spinach and set aside.
- Step 3: Make the Creamed Spinach In a large skillet over medium heat, melt the butter and sauté the diced shallot until translucent, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Add the cream cheese in small pieces, stirring until completely melted and incorporated. Fold in the Parmesan cheese, nutmeg, salt, and pepper. Once the sauce has thickened slightly, add the chopped spinach and stir until everything is well combined and heated through. Cover to keep warm while you cook the fish.
- Step 4: Cook the Sea Bass Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the sea bass fillets skin-side down in the hot pan. Let them cook undisturbed for 4-5 minutes until the skin is golden and crispy. Gently flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Step 5: Serve Divide the creamed spinach among four warmed plates, creating a bed for the fish. Place the **Luscious Lemon-Garlic Sea Bass** fillets on top, crispy skin side up. Garnish with lemon slices and additional fresh parsley if desired. Serve immediately to enjoy the perfect contrast between the crispy fish and creamy spinach.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg