Description
Indulge in the delicious flavors of Luscious Lemon-Garlic Sea Bass with Creamed Spinach. Discover a fresh and savory recipe today!
Ingredients
- Sea Bass: 4 sea bass fillets (6 oz each), skin-on, 3 tablespoons olive oil, 4 tablespoons (½ stick) unsalted butter, 4 cloves garlic, minced, 1 lemon, zested and juiced, 2 tablespoons fresh parsley, chopped, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper
- Creamed Spinach: 2 pounds (32 oz) fresh spinach, washed, 2 tablespoons unsalted butter, 1 shallot, finely diced, 2 cloves garlic, minced, 1 cup heavy cream, ¼ cup Parmesan cheese, freshly grated, ⅛ teaspoon freshly grated nutmeg, Salt and pepper to taste
Instructions
- Step 1: Prepare the Sea Bass Pat the sea bass fillets completely dry with paper towels—this is essential for achieving a crispy skin. Season both sides generously with salt and pepper, ensuring even coverage. Allow the fish to rest at room temperature for 10-15 minutes to promote even cooking. While waiting, zest and juice your lemon, and finely mince the garlic, keeping them in separate small bowls.
- Step 2: Start the Creamed Spinach Heat a large, deep skillet over medium heat and add 2 tablespoons of butter. Once melted, add the diced shallot and cook until translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant but not browned. Working in batches, add the fresh spinach, stirring constantly until it wilts down. This process transforms a mountain of raw spinach into a manageable amount. Once all spinach is wilted, transfer to a colander and press firmly with the back of a spoon to remove excess water.
- Step 3: Cook the Sea Bass Heat a large stainless steel or cast-iron skillet over medium-high heat. Add olive oil and wait until it’s shimmering hot. Place the sea bass fillets skin-side down in the pan, pressing gently with a spatula for the first 30 seconds to ensure the skin makes even contact with the hot surface. Cook undisturbed for 3-4 minutes until the skin is golden and crispy.
- Step 4: Flip and Butter Baste Add the butter, minced garlic, and lemon zest to the pan alongside the fish. Once the butter melts, carefully flip the fillets and reduce heat to medium. Tilt the pan slightly to pool the butter mixture and spoon it continuously over the fish for another 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove the pan from heat and drizzle with fresh lemon juice.
- Step 5: Finish the Creamed Spinach Return to your second pan and add the drained spinach back to the skillet. Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Stir in the grated Parmesan cheese and nutmeg, allowing the sauce to thicken for 3-5 minutes. Season with salt and pepper to taste, adjusting the consistency with a splash more cream if needed.
- Step 6: Serve Divide the creamed spinach among four warm plates, creating a bed for the fish. Place a sea bass fillet on top of each, skin-side up to maintain crispness. Spoon any remaining lemon-garlic butter from the pan over the fillets and garnish with chopped fresh parsley. Serve immediately while the contrast between the crispy skin and tender fish is at its peak.
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