Luscious Lemon-Garlic Seabass with Creamed Spinach: A Weeknight Dinner That Feels Fancy

There’s nothing like the smell of lemon and garlic mingling in the kitchen to tell you dinner’s about to be a small celebration. Luscious Lemon-Garlic Seabass with Creamed Spinach is my go-to when I want something that looks restaurant-ready but doesn’t require an apron-level commitment. This recipe delivers flaky, buttery sea bass fillets bathed in a bright lemon-garlic sauce, set atop silky creamed spinach—perfect for busy moms, dinner-party hosts, or anyone who likes their meals to feel a little luxurious without stealing hours from their evening.

Why I love this dish (and why you will too): it’s fast, forgiving, and versatile. Whether you’re juggling homework, Zoom calls, or the occasional surprise guest, this meal comes together with confident ease and a lot of flavor. If you’re a spinach fan who loves lemon-forward sauces, you might also enjoy this cozy take on greens in a soup form like the creamy white bean spinach soup with lemon—a great follow-up for chilly nights.

Why You’ll Love This Luscious Lemon-Garlic Seabass with Creamed Spinach

Quick enough for weeknights (ready in about 30–35 minutes).
Elegant enough to impress guests.
Mild, family-friendly flavors that picky eaters often accept.
Flexible—swap in other firm white fish if needed.

Ingredients

For the seabass (serves 4)

4 Chilean or black cod/seabass fillets (6–7 oz each), skin-on or skinless, patted dry
Salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1/3 cup dry white wine or low-sodium chicken broth
Juice and zest of 1 large lemon (about 2–3 tablespoons juice)
1 tablespoon capers (optional, for briny brightness)
2 tablespoons chopped fresh parsley

For the creamed spinach

1½ pounds fresh baby spinach (or two 10-oz packages)
2 tablespoons butter
1 small shallot, finely chopped (or 1/2 small onion)
2 cloves garlic, minced
3 oz cream cheese, softened (or 1/2 cup heavy cream for lighter texture)

1/3 cup grated Parmesan cheese
Pinch freshly grated nutmeg (optional)
Salt and pepper to taste

Make-Ahead/Optional

Lemon wedges for serving
Extra parsley for garnish

Step-by-Step Directions

Prep the spinach. Rinse the fresh spinach and shake off excess water. If you’re short on time, bagged baby spinach is a major convenience win. Roughly chop if the leaves are large.
Sear the sea bass. Season fillets lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add fillets skin-side down if using skin-on; press gently for 10–15 seconds so the skin doesn’t curl. Cook for 3–4 minutes without moving, until you see the edges turning opaque and golden. Flip and cook another 2–3 minutes until the fish is just cooked (internal temp ~130–140°F for flaky, moist fish). Transfer to a warm plate.
Make the lemon-garlic sauce. Lower heat to medium. Add butter to the same skillet and let it melt, scraping up any browned bits (that’s flavor gold). Toss in the minced garlic and cook 30–45 seconds until fragrant—don’t let it burn. Pour in the white wine (or broth) to deglaze, and simmer 1–2 minutes until slightly reduced. Stir in lemon juice and zest, capers (if using), and chopped parsley. Taste and adjust salt or lemon.

Keep fish warm. Return fillets to the skillet for 30 seconds in the sauce to reheat and coat lightly. Then transfer to plates.
Make the creamed spinach. In a second large skillet, melt butter over medium heat. Sauté the shallot until soft (about 2 minutes). Add garlic and cook 30 seconds. Add spinach in batches, stirring until wilted. When all the spinach is wilted, fold in the cream cheese (or heavy cream) and Parmesan, stirring until smooth and glossy. Add a pinch of nutmeg, salt, and pepper to taste. If the mix is too thick, splash in a tablespoon of milk or water to loosen.
Plate like a pro. Spoon a generous bed of creamed spinach onto each plate and set the fillet on top. Drizzle additional lemon-garlic sauce over the fish and serve with lemon wedges and a sprinkle of parsley.

Optional quick sides. Roasted baby potatoes, a simple green salad, or a crusty baguette make lovely companions. If you’re in a cozy-soup mood one night, try pairing lighter seafood dishes with my favorite lemony bowl, the lemon chicken orzo soup with spinach—it’s bright and soothing.

Cooking Tips (so you don’t panic in the last five minutes)

Don’t overcook the fish: remove it just before you think it’s done. Residual heat will finish the job. Flaky, tender fish wins over dry, chalky fish every time.
If your lemon-garlic sauce looks thin, simmer it a bit longer. If too thick, thin with a splash of white wine or water.
Creamed spinach can be made ahead and reheated gently—add a splash of milk when warming to refresh its texture.

Low on time? Use jarred minced garlic in a pinch, but fresh garlic gives that bright pop.
Want more color? Add halved cherry tomatoes to the skillet for the last minute of cooking.

A Tiny Kitchen Story (because food is memory)

This recipe was born on a night when Patricia and I needed something quick that still felt like we’d tried. Our kitchen smelled like lemon and garlic, and our kids—true critics—surprisingly asked for seconds. That’s when I knew it belonged in the weeknight rotation. It’s the kind of recipe that makes you feel like you did something special without staging a culinary circus.

FAQs — Fast Answers for Busy Readers

Q: Can I substitute the seabass with another fish?
A: Absolutely. Cod, halibut, or black cod work well. Adjust cooking time slightly for thicker fillets.

Q: Can I make the creamed spinach dairy-free?
A: Yes—use a dairy-free cream cheese substitute or coconut cream and skip the Parmesan (or use a plant-based alternative). Add a squeeze of lemon to boost brightness.

Q: How do I store leftovers?
A: Keep fish and spinach in separate airtight containers in the fridge for up to 2 days. Reheat gently: spinach in a skillet with a splash of milk, fish in a low oven (275°F) covered with foil for 10–12 minutes.

Q: Can I freeze this?
A: Creamed spinach freezes better than fish. Freeze spinach in a sealed bag for up to 2 months. For best quality, avoid freezing the cooked fish.

Q: Is this recipe kid-friendly?
A: Yes. If your kids shy away from capers or lemon zest, skip those and add a little butter for a familiar flavor.

Helpful Variations

Garlic-Lemon Butter Sauce Upgrade: Finish the sauce with 1 teaspoon Dijon mustard and a tablespoon of cold butter whisked in for richness.

Herb Swap: Replace parsley with fresh dill or tarragon for a slightly different, delicate profile.
Lighter Version: Use low-fat cream cheese or Greek yogurt stirred in off-heat for a tangier, lower-calorie creamed spinach.

Why This Works

The lemon and garlic brighten the naturally rich seabass, while the butter and reduced wine add depth. Creamed spinach is the classic foil—its creaminess anchors the lemony sauce and gives you something to sop up with a fork (or bread). The textures—silky spinach, flaky fish, and a bright sauce—create a satisfying bite every time.

Pantry-Friendly Swaps

No white wine? Use low-sodium chicken or vegetable broth.
Short on Parmesan? A tablespoon of grated Pecorino or even a pinch of nutritional yeast will add umami.
No shallot? A small pinch of onion powder can rescue the base flavor.

A Quick Weeknight Plan (timing for multitaskers)

0:00–0:05 — Prep ingredients: zest lemon, mince garlic, salt fish.

0:05–0:12 — Sear fish and make sauce (while fish rests, heat second skillet).
0:12–0:20 — Make creamed spinach. Plate and garnish.

If you like building meals around lemon-forward seafood, try pairing this dish with a crisp, chilled Sauvignon Blanc or a sparkling water with lemon slices for a refreshing touch.

Conclusion

If you’re craving a meal that’s quick, comforting, and impressive—Luscious Lemon-Garlic Seabass with Creamed Spinach is your new secret weapon. Whether it’s a weekday when time is tight or a relaxed weekend dinner where you want something pretty without fuss, this dish delivers. For more inspiration or similar flavor profiles, check this lovely walkthrough of a similar fish recipe, Luscious Lemon-Garlic Sea Bass with Creamed Spinach, and compare a foil-baked option in Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce to see which method fits your evening best.

External resources:

Luscious Lemon-Garlic Sea Bass with Creamed Spinach (https://miarecipes.com/luscious-lemon-garlic-sea-bass-with-creamed-spinach/)
Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce … (https://dudethatcookz.com/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce/)

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Luscious Lemon-Garlic Seabass with Creamed Spinach is the perfect weeknight recipe: quick, elegant, and delicious—your new go-to for easy dinner success.