The sizzle of fresh sea bass fillets hitting a hot pan fills my kitchen with the promise of something special—lemony, garlicky, and downright irresistible. You know that feeling when you’re craving something light yet luxurious? That’s exactly why I keep turning to this lemon-garlic sea bass recipe with creamed spinach. It’s my go-to fish dinner when I want to impress (without breaking a sweat) or just treat myself to a meal that feels like a mini vacation by the coast.
I first fell head over heels for sea bass after a trip to a little seaside café in Portugal. They brought out this plate—flaky fish, a golden crust, all swimming in a lemony sauce with the kind of garlicky aroma you just can’t fake. Of course, I had to recreate that at home. After a few (okay, more like a dozen) rounds of testing, I finally nailed a recipe that’s both easy and super satisfying. The creamy spinach on the side? That’s my little twist—comfort in every bite and a sneaky way to get more greens on the plate.
This lemon-garlic sea bass is a total weeknight hero: fast, fresh, and full of big flavors. It’s the kind of dish that makes you feel like a chef, even if you’re just wearing your comfiest pajamas. If you love bright, zesty dinners or need a crowd-pleaser for guests, you’re in the right spot. I promise, after one forkful, you’ll understand why this recipe’s in heavy rotation at my house. And if you’ve ever felt nervous about cooking fish at home—well, let’s just say I’ve made every mistake so you don’t have to!
Why You’ll Love This Lemon-Garlic Sea Bass Recipe
- Quick & Easy: From fridge to table in about 30 minutes—honestly, that’s less time than it takes to order takeout. Perfect for weeknights or when you need dinner in a pinch.
- Simple Ingredients: Nothing fancy here—just fresh sea bass, a few pantry staples, and leafy spinach. You probably already have almost everything waiting for you in the kitchen.
- Perfect for Any Occasion: Whether you’re hosting a dinner party, need a healthy meal for the family, or just want to spoil yourself after a long day, this recipe does it all.
- Unbelievably Delicious: The combo of zesty lemon, mellow garlic, and flaky sea bass is pure magic—no bland fish dinners here. The creamed spinach adds a cozy, hearty touch (especially on chilly evenings).
- Crowd-Pleaser: Even people who claim not to like fish ask for seconds. Kids? They’re too busy wiping up the sauce with bread to complain about the spinach.
Here’s what sets this lemon-garlic sea bass apart from the rest: I use a quick pan-searing technique for perfectly crisp skin (none of that soggy, sad stuff). The lemon-garlic sauce isn’t just poured on top—it’s gently spooned over the fish, letting the flavors soak in without overpowering the delicate fillets. And that creamed spinach? It’s not gloppy or heavy. Instead, I use just enough creamy goodness to make it feel indulgent, but not so much it drowns the greens.
This is the kind of meal that makes you pause, savor, and maybe even close your eyes for a second. It’s comforting but not heavy, fancy but not fussy. Whether you’re trying to impress or just want a dinner that feels special—this is your ticket. Trust me, after testing this recipe more times than I can count, it’s absolutely foolproof.
Ingredients Needed for Lemon-Garlic Sea Bass with Creamed Spinach
This recipe uses fresh, straightforward ingredients to deliver bold flavor and a wonderful contrast of textures. Nothing too wild—just the right essentials for a perfectly balanced fish dinner. Here’s what you’ll need:
For the Lemon-Garlic Sea Bass:
- Sea bass fillets (4 pieces, about 6 oz/170g each) – Choose skin-on fillets for best results. If you can’t find sea bass, halibut or cod work in a pinch.
- Salt and pepper – For seasoning the fish.
- All-purpose flour (2 tbsp/16g) – Just a dusting to help crisp the skin. Use gluten-free flour if needed.
- Olive oil (2 tbsp/30ml) – For pan-searing. I prefer extra-virgin, but any mild olive oil is good.
- Butter (2 tbsp/30g) – Adds richness to the sauce.
- Fresh garlic (3 cloves, finely minced) – Go for the real stuff here—pre-minced just doesn’t hit the same.
- Lemon zest (from 1 lemon) – Adds bright, citrusy aroma.
- Lemon juice (2 tbsp/30ml, fresh-squeezed) – Don’t skip this! Bottled juice just isn’t the same.
- Low-sodium chicken broth (1/4 cup/60ml) – Or use fish stock for even more flavor. Veggie broth works, too.
- Fresh parsley (2 tbsp/8g, chopped) – For garnish and that pop of green at the end.
For the Creamed Spinach:
- Fresh baby spinach (10 oz/285g, about 8 cups) – You can use mature spinach, just chop it well.
- Olive oil (1 tbsp/15ml) – For sautéing.
- Garlic (1 clove, minced) – Just a touch for depth.
- Heavy cream (1/2 cup/120ml) – Makes it luscious. Half-and-half or unsweetened coconut cream can sub in for lighter/dairy-free versions.
- Cream cheese (2 tbsp/30g, softened) – Helps thicken and gives a subtle tang (I’m loyal to Philadelphia brand for this part).
- Nutmeg (a pinch) – Optional, but it adds that something special.
- Salt and pepper – To taste.
- Parmesan cheese (2 tbsp/12g, freshly grated) – For a salty, savory finish (totally optional, but so good!).
Ingredient swaps are easy! Try kale or Swiss chard instead of spinach, or use lemon thyme instead of parsley for something a little fancier. If you’re dairy-free, swap the cream and cream cheese for cashew cream or your favorite plant-based options. And for a gluten-free meal, just use your go-to flour blend for dusting the fish. Honestly, this recipe is super forgiving—just use what you have and make it your own.
Equipment Needed
- Large nonstick or stainless skillet (12-inch/30cm): For searing the sea bass. A heavy-bottomed pan gives the best crust—my old cast iron pan never lets me down for this.
- Medium saucepan: For the creamed spinach. If you don’t have a saucepan, a deep skillet works too.
- Fish spatula or thin metal spatula: Helps you flip the fillets gently without breaking them. A regular spatula works, but a fish spatula is worth every penny if you cook fish even occasionally.
- Microplane or fine grater: For zesting the lemon. I’ve tried several, and the classic Microplane is my favorite—it’s sharp and easy to clean.
- Measuring cups and spoons: For precise results (no eyeballing the lemon juice this time!).
- Paper towels: For patting the fish dry before cooking—crispier skin guaranteed.
If you don’t have a fish spatula, use a thin, flexible spatula and work slowly. For those on a budget, even a basic nonstick pan and regular spatula will do the trick—just be gentle. I like to wipe my pans with a bit of oil after washing to keep them in good shape, especially cast iron.
Preparation Method: Lemon-Garlic Sea Bass with Creamed Spinach
- Prep the Sea Bass:
- Pat the sea bass fillets dry on both sides with paper towels (this helps the skin crisp up, trust me).
- Season both sides generously with salt and pepper.
- Lightly dust the skin side of each fillet with all-purpose flour, shaking off any excess.
- Sear the Fish (7-9 minutes):
- Heat 2 tbsp (30ml) olive oil over medium-high heat in your large skillet.
- When the oil shimmers, carefully lay the sea bass fillets skin-side down. Press gently with a spatula to keep them from curling.
- Cook, undisturbed, for 3-4 minutes until the skin is golden and crisp. (If it sticks, give it another 30 seconds—it’ll release when ready.)
- Flip the fillets and add 1 tbsp (15g) butter to the pan. Cook 2-3 minutes more, basting with the melted butter, until the fish is opaque and flakes easily. Transfer to a warm plate and tent with foil.
Tip: Don’t overcrowd the pan—cook in batches if needed for the best crust.
- Make the Lemon-Garlic Sauce (3-4 minutes):
- Reduce the heat to medium. Add the remaining 1 tbsp (15g) butter to the pan.
- Stir in 3 minced garlic cloves and lemon zest. Sauté for 30 seconds until fragrant (don’t let the garlic brown—it gets bitter fast).
- Pour in 1/4 cup (60ml) chicken broth and simmer for 1 minute, scraping up any browned bits.
- Add 2 tbsp (30ml) lemon juice and simmer another 30 seconds. Taste and adjust salt/pepper as needed.
Warning: The sauce cooks quickly, so have everything ready before starting.
- Prepare the Creamed Spinach (8-10 minutes):
- While the fish cooks, heat 1 tbsp (15ml) olive oil in a medium saucepan over medium heat.
- Add 1 minced garlic clove and sauté for 30 seconds.
- Stir in 10 oz (285g) fresh spinach. Toss until wilted (about 2-3 minutes).
- Reduce heat to low. Pour in 1/2 cup (120ml) heavy cream and add 2 tbsp (30g) cream cheese. Stir until smooth and creamy, about 2 minutes.
- Season with a pinch of nutmeg, salt, and pepper. (Taste for balance—add more salt if it tastes flat.)
- Sprinkle in 2 tbsp (12g) Parmesan cheese and stir until melted.
- If too thick, add a splash of milk; if too thin, simmer a bit longer.
Prep Note: If using mature spinach, chop it first for a smoother texture.
- Serve:
- Spoon a generous mound of creamed spinach onto each plate.
- Top with a sea bass fillet, crispy skin up.
- Spoon lemon-garlic sauce over the fish and sprinkle with fresh parsley. Serve right away—this is best hot!
Sensory Cue: The fish should flake easily with a fork, and the sauce will have a bright, tangy aroma.
Personal tip: I like to prep the spinach ingredients while the fish is searing, so everything comes together at once. If you’re new to fish, don’t panic if the skin sticks a bit—just let it release naturally, and you’ll still get a nice crisp.
Cooking Tips & Techniques for Perfect Lemon-Garlic Sea Bass
- Get the Pan Hot: For that coveted crispy skin, you need a hot pan and dry fish fillets. I used to rush this and ended up with sad, soggy skin—now I wait until the oil shimmers before adding the fish.
- Let the Fish Release Naturally: If the skin sticks, don’t pry it! Wait another 30 seconds. The fish will release when it’s ready (learned this one the hard way).
- Don’t Overcrowd the Pan: Too many fillets and you’ll steam instead of sear. If needed, cook in two batches for the best crust.
- Watch the Garlic: Burnt garlic ruins the sauce. Have everything prepped so you can move fast—the sauce only takes a minute or two.
- Multi-tasking: Start the creamed spinach while the fish is cooking. It’s a quick side, and doing both saves time (and keeps everything hot for serving).
- Sensory Clues: The fish is ready when it flakes easily with a fork and the color turns opaque. The creamed spinach should be thick enough to coat a spoon but not gloopy.
- Consistency Every Time: Use the same pan for the sauce and fish. The browned bits from searing add loads of flavor to the lemon-garlic sauce.
Honestly, I’ve had my share of kitchen disasters with fish—fish that stuck, sauces that broke, spinach that turned to mush. These tips are hard-won! If you pay attention to heat, timing, and keep an eye on your garlic, you’ll have a restaurant-worthy dish every time. And if you mess up? Well, it’ll still taste pretty darn good.
Variations & Adaptations
- Dairy-Free: Swap the cream and cream cheese in the spinach for full-fat coconut milk and a dollop of cashew cream. Use olive oil instead of butter for the sauce. The flavors are still amazing—just a little different (I actually love the coconut twist).
- Low-Carb/Keto: Use almond flour or coconut flour to dust the fish. The creamed spinach is already keto-friendly—just skip the Parmesan if you’re strict.
- Seasonal Twist: Add in a handful of sautéed cherry tomatoes or artichoke hearts to the creamed spinach in summer. In winter, try subbing kale for spinach and adding a bit of lemon zest to the greens.
- Different Fish: This lemon-garlic method works with halibut, snapper, or even salmon. Just adjust the cook time based on the thickness of your fillets.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for gentle heat. If you like things bold, a little smoked paprika in the flour does wonders.
- Personal Favorite: I once made this with a squeeze of orange juice instead of lemon and tossed in some fresh tarragon—unexpected, but crazy good.
Allergen note: For nut allergies, avoid nut-based dairy substitutes. If gluten is a concern, your favorite gluten-free flour works perfectly. This recipe is super customizable—don’t be afraid to experiment!
Serving & Storage Suggestions
This lemon-garlic sea bass is best served hot, right out of the pan. I love to plate it simply—creamed spinach on the bottom, crisp fish on top, and that golden sauce drizzled over everything.
- Serving Temperature: Serve immediately for the crispiest skin and creamiest spinach.
- Presentation: Garnish with extra lemon wedges and a sprinkle of fresh parsley. For a little “wow,” add a few thin lemon slices to the pan while finishing the sauce.
- Pairings: Goes beautifully with crusty bread (for mopping up sauce), roasted potatoes, or a simple green salad. For drinks, a crisp white wine like Sauvignon Blanc or sparkling water with lemon is lovely.
- Storage: Store leftovers in airtight containers in the fridge for up to 2 days. The skin won’t stay crisp, but the flavors get even better.
- Reheating: Reheat gently in a covered skillet over low heat or in the microwave in short bursts. Add a splash of broth or cream to keep the spinach moist.
- Freezing: Not recommended for the fish (texture gets weird), but the creamed spinach freezes well for up to a month.
Honestly, the flavors deepen overnight—so if you’re lucky enough to have leftovers, you’re in for a treat the next day.
Nutritional Information & Benefits
This lemon-garlic sea bass recipe is loaded with protein (about 35g per serving) and healthy fats from olive oil and fish. Sea bass is a fantastic source of omega-3s, and spinach is packed with iron, calcium, and vitamins A and C. The sauce is light but satisfying, and you can keep it low-carb or gluten-free with simple swaps.
For those watching calories, each serving (with creamed spinach) clocks in around 400-450 calories. Allergens include dairy (in the spinach) and gluten (in the flour), but both can be adjusted. Personally, I love knowing this dinner is not just delicious but also nourishing—perfect for anyone who wants to eat well without sacrificing flavor.
Conclusion
If you’re looking for a fish dinner that’s simple, stunning, and guaranteed to impress, this lemon-garlic sea bass with creamed spinach is calling your name. It’s the kind of recipe you’ll come back to again and again, whether you’re cooking for yourself or feeding a crowd. The flavors are bright and comforting, and the creamy spinach turns it into a meal you’ll crave.
I make this recipe whenever I want to treat myself or show someone how easy—and delicious—cooking fish at home can be. Don’t be afraid to put your own spin on it! Try a new herb, swap the greens, or add your favorite side. I’d love to hear how it turns out for you—leave a comment, pin it for your next dinner, or share your twist on the recipe!
Here’s to more meals that feel special, taste amazing, and remind us that good food doesn’t have to be complicated. Happy cooking!
FAQs About Lemon-Garlic Sea Bass with Creamed Spinach
Can I use frozen sea bass fillets?
Yes, just thaw them completely and pat dry before cooking. Frozen fillets work well, but fresh will give you the best texture and flavor.
What can I substitute for sea bass?
Halibut, cod, snapper, or even salmon are great alternatives. Adjust the cooking time for thicker or thinner fillets as needed.
Can I make the creamed spinach ahead of time?
Absolutely! Creamed spinach can be made a day in advance. Reheat gently and add a splash of cream if it gets too thick.
How do I keep the fish skin crispy?
Make sure the fillets are dry and the oil is hot before adding the fish. Don’t move the fillets until the skin releases naturally from the pan.
Is this recipe gluten-free?
It can be! Swap the all-purpose flour for a gluten-free blend, and you’re all set.
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Lemon-Garlic Sea Bass with Creamed Spinach
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This easy lemon-garlic sea bass recipe features perfectly pan-seared fish with a bright, zesty sauce and a side of creamy spinach. It’s a light yet luxurious dinner that’s quick enough for weeknights but impressive enough for guests.
Ingredients
- 4 sea bass fillets (about 6 oz each), skin-on
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (or gluten-free flour)
- 2 tbsp olive oil, divided
- 2 tbsp butter, divided
- 3 cloves fresh garlic, finely minced
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/4 cup low-sodium chicken broth (or fish/vegetable broth)
- 2 tbsp fresh parsley, chopped
- 10 oz fresh baby spinach (about 8 cups)
- 1 clove garlic, minced (for spinach)
- 1/2 cup heavy cream
- 2 tbsp cream cheese, softened
- Pinch of nutmeg (optional)
- Salt and pepper, to taste (for spinach)
- 2 tbsp freshly grated Parmesan cheese (optional)
Instructions
- Pat sea bass fillets dry with paper towels. Season both sides with salt and pepper. Lightly dust the skin side with flour, shaking off excess.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add fillets skin-side down. Press gently with a spatula. Cook undisturbed for 3-4 minutes until skin is golden and crisp.
- Flip fillets and add 1 tbsp butter. Cook 2-3 minutes more, basting with butter, until fish is opaque and flakes easily. Transfer to a warm plate and tent with foil.
- Reduce heat to medium. Add remaining 1 tbsp butter to the pan. Stir in 3 minced garlic cloves and lemon zest; sauté 30 seconds until fragrant.
- Pour in chicken broth and simmer 1 minute, scraping up browned bits. Add lemon juice and simmer another 30 seconds. Taste and adjust seasoning.
- While fish cooks, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 minced garlic clove and sauté 30 seconds.
- Add spinach and toss until wilted, about 2-3 minutes. Reduce heat to low. Stir in heavy cream and cream cheese; cook until smooth and creamy, about 2 minutes.
- Season spinach with nutmeg, salt, and pepper. Stir in Parmesan cheese until melted. Adjust consistency with a splash of milk if needed.
- To serve, spoon creamed spinach onto plates, top with sea bass fillets (skin up), and drizzle with lemon-garlic sauce. Garnish with fresh parsley and serve immediately.
Notes
For best results, use fresh sea bass and pat fillets dry before cooking. Substitute halibut, cod, or snapper if needed. For gluten-free, use your favorite GF flour blend. For dairy-free, swap cream and cream cheese for coconut milk and cashew cream. Don’t overcrowd the pan for the crispiest skin. Creamed spinach can be made ahead and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with 1/4 of creamed spinach and sauce
- Calories: 425
- Sugar: 2
- Sodium: 420
- Fat: 27
- Saturated Fat: 10
- Carbohydrates: 9
- Fiber: 2
- Protein: 35
Keywords: sea bass, lemon garlic fish, creamed spinach, easy fish dinner, Mediterranean, healthy seafood, weeknight dinner, gluten-free option, keto, low carb
