Description
A quick and delicious blend of seabass with vibrant lemon-garlic flavors and creamy spinach.
Ingredients
Scale
- 4 fillets of seabass
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- 4 cups fresh spinach
- 1 cup heavy cream
- 1 tablespoon butter
- 1 clove garlic, minced
- Salt and pepper to taste
- A pinch of nutmeg
Instructions
- Prep the seabass fillets by patting them dry with a paper towel and seasoning both sides with salt and pepper.
- Sizzle the olive oil in a large skillet over medium heat and cook the seabass skin-side down for about 4-5 minutes until golden brown.
- Add the minced garlic, lemon zest, and juice to the pan, spooning the aromatic oil over the fillets as they cook.
- Creamed spinach magic: In a separate pan, melt the butter over medium heat and sauté the minced garlic, then add the fresh spinach until wilted. Stir in the heavy cream, salt, pepper, and nutmeg, simmering until thickened.
- Serve the seabass with a generous scoop of creamed spinach and garnish with chopped parsley.
Notes
Feel free to substitute seabass with snapper or salmon, and store leftovers in airtight containers for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with creamed spinach
- Calories: 600
- Sugar: 2g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: seabass, lemon garlic, creamed spinach, quick dinner, easy recipe