Lemon-Garlic Sea Bass with Creamed Spinach
Lemon-Garlic Sea Bass with Creamed Spinach
Ingredients
For the Sea Bass
- 4 sea bass fillets, about 6 ounces each
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 lemon, zested and juiced
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
For the Creamed Spinach
- 16 ounces fresh spinach
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Pat the sea bass fillets dry with paper towels. Season both sides of the fillets generously with salt and black pepper.
⏱️ 3 min - 2
Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Once the oil is hot and shimmering, carefully place the seasoned sea bass fillets into the pan, skin-side down. Allow the fish to cook undisturbed for 4-6 minutes, or until the skin is crispy and golden brown, and the flesh is cooked halfway through.
⏱️ 6 min
- 3
Carefully flip the sea bass fillets. Immediately add 2 tablespoons of butter, 4 cloves of minced garlic, the zest of 2 lemons, and the juice of 2 lemons directly into the pan with the fish. Continue cooking for another 3-5 minutes, frequently spooning the melted butter, garlic, and lemon mixture over the fish to baste it, until the sea bass is fully cooked and flakes easily with a fork.
⏱️ 5 min
- 4
Carefully remove the cooked sea bass fillets from the pan and set them aside on a plate. Cover loosely with foil to keep warm.
⏱️ 1 min
- 5
Using the same pan (with the remaining pan drippings and flavors), add the 16 ounces of fresh spinach. Cook the spinach over medium heat, stirring occasionally, until it has completely wilted down, about 3-5 minutes.
⏱️ 4 min
- 6
Pour 1/2 cup of heavy cream into the pan with the wilted spinach. Add 1/4 cup of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir well until the spinach is thoroughly coated, and the sauce is creamy and heated through, about 2 minutes.
⏱️ 2 min
- 7
Plate the lemon-garlic sea bass alongside a generous serving of the freshly prepared creamed spinach. If desired, garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Garlic Sea Bass with Creamed Spinach
For the Sea Bass
- 4 sea bass fillets, about 6 ounces each
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 lemon, zested and juiced
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
For the Creamed Spinach
- 16 ounces fresh spinach
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Pat the sea bass fillets dry with paper towels. Season both sides of the fillets generously with salt and black pepper.
⏱️ 3 min - 2
Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Once the oil is hot and shimmering, carefully place the seasoned sea bass fillets into the pan, skin-side down. Allow the fish to cook undisturbed for 4-6 minutes, or until the skin is crispy and golden brown, and the flesh is cooked halfway through.
⏱️ 6 min - 3
Carefully flip the sea bass fillets. Immediately add 2 tablespoons of butter, 4 cloves of minced garlic, the zest of 2 lemons, and the juice of 2 lemons directly into the pan with the fish. Continue cooking for another 3-5 minutes, frequently spooning the melted butter, garlic, and lemon mixture over the fish to baste it, until the sea bass is fully cooked and flakes easily with a fork.
⏱️ 5 min - 4
Carefully remove the cooked sea bass fillets from the pan and set them aside on a plate. Cover loosely with foil to keep warm.
⏱️ 1 min - 5
Using the same pan (with the remaining pan drippings and flavors), add the 16 ounces of fresh spinach. Cook the spinach over medium heat, stirring occasionally, until it has completely wilted down, about 3-5 minutes.
⏱️ 4 min - 6
Pour 1/2 cup of heavy cream into the pan with the wilted spinach. Add 1/4 cup of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir well until the spinach is thoroughly coated, and the sauce is creamy and heated through, about 2 minutes.
⏱️ 2 min - 7
Plate the lemon-garlic sea bass alongside a generous serving of the freshly prepared creamed spinach. If desired, garnish with fresh chopped parsley before serving.
⏱️ 1 min