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Olivia

Lemon Garlic Sea Bass with Creamed Spinach Recipe Awaits!

A delicious and healthy recipe for Lemon Garlic Sea Bass served with creamy spinach, perfect for a weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ pounds sea bass fillets
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup fresh spinach chopped
  • ¼ teaspoon nutmeg
  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Preheat the oven to 400°F.
  2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Season the sea bass fillets with salt, pepper, and lemon zest. Place the fillets in the skillet, skin-side down, and cook for 3-4 minutes until the skin is crispy.
  4. Carefully flip the fillets and drizzle with lemon juice. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish flakes easily with a fork.
  5. While the fish is baking, prepare the creamed spinach. In a saucepan over medium heat, combine the heavy cream, chopped spinach, nutmeg, and Parmesan cheese. Cook, stirring frequently, until the spinach is wilted and the sauce is thickened, about 5-7 minutes.
  6. Once the sea bass is done, remove it from the oven and serve it alongside the creamed spinach. Garnish with fresh parsley.

Nutrition

Serving: 1fillet with creamed spinachCalories: 450kcalCarbohydrates: 6gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
  • Add a squeeze of fresh lemon juice over the creamed spinach for an extra burst of flavor.

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