Lemon-Garlic Sea Bass with Creamed Spinach
Enjoy a simple yet elegant Lemon-Garlic Sea Bass served on a bed of creamy spinach.
Equipment
- oven
- baking sheet
- pot
Ingredients
For the Sea Bass
- 4 fillets Chilean sea bass fillets Alternatives: cod or halibut
- 1 tablespoon lemon zest
- 3 cloves minced garlic Or shallots, if preferred
- 1 teaspoon salt
- 2 tablespoons olive oil or melted butter for better flavor
- 1 lemon fresh lemon juice For squeezing over the fish
For the Creamed Spinach
- 1 pound fresh spinach Squeeze out excess water after cooking
- 1 cup cream Can substitute with lighter dairy or plant milk
- 1 cup grated cheese Parmesan for added flavor, if desired
Instructions
Preparation
- Remove the Chilean sea bass from the fridge and let it sit until room temperature.
- Preheat your oven to 400°F.
- Pat the fish dry and season with lemon zest, minced garlic, salt, and olive oil or melted butter on both sides.
- Place the fish on a lined baking sheet.
Cooking
- Bake the fish for about 15 minutes, until flaky.
- Squeeze fresh lemon juice over the fish immediately after removing from the oven.
Preparing Creamed Spinach
- Cook fresh spinach over medium heat until wilted, then squeeze out excess water.
- Combine spinach with cream and cheese in a pot, stirring gently until warmed through.
Serving
- Spoon the creamed spinach onto plates, then place the sea bass on top.
- Serve with rice or crusty bread for mopping up juices.
Notes
This recipe is forgiving; substitutes can be used if Chilean sea bass is unavailable. For added flavor, try using grated parmesan in the creamed spinach. Make the creamed spinach ahead of time for easier preparation.
Nutrition
Serving: 1filletCalories: 320kcalCarbohydrates: 10gProtein: 26gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1600IUVitamin C: 30mgCalcium: 250mgIron: 3mg
Tried this recipe?Let us know how it was!