Description
Elegant Lemon-Garlic Sea Bass with Creamy Spinach & Parmesan Sauce
Flaky, buttery fish meets a luscious, garlicky, lemon-Parmesan sauce — a weeknight showstopper!
Ingredients
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2 sea bass fillets (6 oz each), skin-on recommended
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1 tbsp olive oil
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Salt & black pepper, to taste
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2 garlic cloves, minced (1 for fish, 1 for sauce)
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Zest of ½ lemon
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1 tbsp butter
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2 cups fresh spinach, packed
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¼ cup heavy cream (or half-and-half for lighter version)
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2 tbsp grated Parmesan cheese
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1 tbsp lemon juice (freshly squeezed)
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Optional: parsley or chives for garnish
Chef Tips:
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For substitutions: cod, halibut, or salmon work well. Adjust cooking time slightly.
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Pat fish completely dry for the crispiest sear.
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Don’t overcrowd the pan; cook fillets in batches if needed.
Instructions
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Prep the Fish:
Pat fillets dry. Season both sides with salt, pepper, garlic (1 clove), and lemon zest. Let rest 5–10 min. -
Sear:
Heat olive oil in a skillet over medium-high. Place fillets skin-side down (if applicable). Cook 3–4 min without moving. Flip and cook 2–3 min until opaque and flaky. Remove and tent with foil. -
Cook Spinach:
Reduce heat to medium. Melt butter, add remaining garlic, sauté 30 sec. Add spinach and toss until wilted (~1–2 min). -
Make Sauce:
Push spinach to the sides. Pour in cream, add Parmesan and lemon juice. Whisk until melted and slightly thickened. Toss spinach back to coat. -
Plate:
Divide creamy spinach between plates, place fish on top, spoon sauce over, and garnish with parsley or chives.
Notes
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Sticking fish: Hot pan + dry fillet + patience = perfect sear.
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Sauce too thin: Simmer a minute or add extra Parmesan.
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Sauce too thick: Add splash of cream or lemon juice.
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Cooked fish: Flakes easily with a fork; thermometer reads 130–135°F (54–57°C).