Go Back

Chilean Sea Bass with Garlic Cream Spinach and Lemon Parmesan Cream Sauce

A gourmet dish featuring succulent Chilean sea bass paired with vibrant garlic cream spinach and a zesty lemon Parmesan cream sauce. Perfect for impressing guests or enjoying a luxurious dinner at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chilean, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 pound Chilean Sea Bass Fillets Approximately
  • 2 tablespoons Olive Oil Divided for cooking
  • to taste Salt
  • to taste Pepper
For the Spinach
  • 8 ounces Fresh Spinach About 8 ounces
  • 3 cloves Garlic Minced
For the Sauce
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese Grated
  • 1 Lemon Juiced and zested

Method
 

Preparation
  1. In a large skillet, heat one tablespoon of olive oil over medium heat.
  2. Add the minced garlic and sauté for about a minute until fragrant.
  3. Add the fresh spinach and cook until it wilts. Season with salt and pepper. Remove from the skillet and set aside.
Cooking the Fish
  1. In the same skillet, add the remaining olive oil and once hot, gently place the sea bass fillets in the skillet, skin-side down.
  2. Cook for 4-5 minutes on each side, depending on thickness, until the fish is golden brown and flakes easily with a fork.
Making the Sauce
  1. In a small saucepan, combine the heavy cream and grated Parmesan cheese over low heat.
  2. Stir continuously until the cheese melts and the sauce thickens. Add the lemon juice and zest, adjusting the seasoning with salt and pepper to taste.
Serving
  1. Place a generous serving of the garlic cream spinach on the plate.
  2. Top with the seared Chilean sea bass and drizzle the lemon Parmesan cream sauce over the entire dish.
Garnishing
  1. For an added touch, consider garnishing with some lemon slices or a sprinkle of additional Parmesan cheese.

Notes

Store leftovers with fish, spinach, and sauce in separate airtight containers for up to two days. Reheat gently to avoid overcooking the fish.