Description
A delightful and sophisticated meal featuring perfectly seared sea bass paired with creamy, garlicky spinach.
Ingredients
- 1 lb Chilean sea bass fillet (skin-on, if possible)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp Creole seasoning
- 5 tbsp butter (divided)
- 12 oz fresh spinach leaves
- 5 tsp minced garlic (divided)
- 1/4 cup heavy whipping cream (for spinach)
- 2 tbsp all-purpose flour
- 1/4 cup chicken broth
- 3 tbsp grated Parmesan cheese
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- Zest and juice of 1 lemon
- 1/4 cup heavy whipping cream (for sauce)
Instructions
- Prepare the sea bass: Pat the sea bass fillet dry with paper towels for a perfect sear. Season both sides of the fillets with sea salt, black pepper, and Creole seasoning.
- Sear the sea bass: Preheat a cast-iron skillet over medium-high heat. Add 2 tbsp of butter, letting it melt until bubbling. Place the sea bass fillets in the skillet, skin-side down, and cook for 3–4 minutes without moving them. Flip the fish and cook for an additional 2 minutes.
- Finish the sea bass in the oven: Preheat your oven to 400°F (200°C). Transfer the skillet to the oven, baking the fillets for 8–10 minutes, depending on their thickness, until they flake easily.
- Make the creamed spinach: In a separate pan, melt 1 tbsp of butter over medium heat. Sauté 2 tsp of minced garlic for 1 minute, then add the spinach, cooking until it wilts, roughly 2–3 minutes. Pour in 1/4 cup heavy whipping cream, season with salt and pepper, and simmer until slightly thickened.
- Prepare the lemon Parmesan sauce: In a small saucepan, melt 3 tbsp of butter over medium heat. Whisk in 2 tbsp of flour, cooking for 1–2 minutes to form a roux. Add the remaining 3 tsp of minced garlic and cook for an additional minute. Gradually whisk in chicken broth and 1/2 cup heavy cream, stirring until smooth. Incorporate Parmesan cheese, garlic powder, oregano, sea salt, and black pepper. Add the lemon zest and juice, simmering until the sauce thickens, about 3–4 minutes.
- Assemble and serve: Place a generous portion of creamed spinach on each plate, top with the perfectly seared sea bass fillet, and drizzle with the luscious lemon Parmesan sauce.
Notes
For additional flavor, marinate the sea bass with lemon zest and a hint of garlic before cooking. This dish pairs beautifully with roasted potatoes or a light salad.