Ingredients
Scale
- 1 lb Chilean sea bass fillet
- 12 oz fresh spinach leaves
- 3 tbsp butter
- 1/4 cup heavy whipping cream
- Zest and juice of 1 lemon
- 3 tbsp grated Parmesan cheese
- 2 tsp minced garlic
- 1/4 cup chicken broth
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp Creole seasoning
- 2 tbsp all-purpose flour
- 1/4 tsp garlic powder
- 1 tsp dried oregano
Instructions
- Pat the sea bass dry; season with salt, pepper, and Creole seasoning.
- Sear in a preheated skillet with melted butter for 3–4 minutes per side until golden.
- Bake in the oven at 400°F (200°C) for an additional 8–10 minutes until flaky.
- For creamed spinach, sauté garlic in butter, add spinach until wilted, then stir in cream and seasonings.
- For the lemon-Parmesan sauce, create a roux with butter and flour, whisk in chicken broth and cream, then add cheese and lemon juice.
- Serve by placing creamed spinach on plates topped with sea bass and drizzled sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fillet with spinach (200g)
- Calories: 450
- Sugar: 2g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg