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
Scale
- 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