Ingredients
Scale
- 1 lb Chilean sea bass fillet
- 12 oz fresh spinach leaves
- 3 tbsp butter (divided)
- 1/4 cup chicken broth
- 1/2 cup heavy whipping cream
- Zest and juice of 1 lemon
- 3 tbsp grated Parmesan cheese
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp Creole seasoning
- 2 tsp minced garlic
- 1/4 tsp garlic powder
- 1 tsp dried oregano
Instructions
- Pat the sea bass dry, then season both sides with salt, pepper, and Creole seasoning.
- Preheat a cast-iron skillet over medium-high heat. Melt 2 tbsp butter and sear the sea bass fillets for about 3–4 minutes on the skin side until golden. Flip and cook for an additional 2 minutes.
- Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 8–10 minutes until flaky.
- In a separate pan, melt remaining butter over medium heat, add minced garlic, then stir in spinach until wilted. Add heavy cream, seasonings, and simmer until slightly thickened.
- For the sauce, melt butter in a small saucepan, whisk in flour to create a roux, then gradually add chicken broth and cream. Mix in Parmesan cheese and lemon zest/juice before simmering until thickened.
- Serve creamed spinach topped with sea bass drizzled with lemon Parmesan sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fillet with creamed spinach (250g)
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 150mg