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Luscious Lemon-Garlic Seabass with Creamed Spinach

A quick and elegant dish with zesty lemon, savory garlic, and indulgent creamed spinach, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Gourmet
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Seabass
  • 4 fillets 4 fillets of fresh seabass Fresh seabass is preferred over frozen.
  • 2 tablespoons 2 tablespoons olive oil
  • 3 cloves 3 cloves garlic, minced More can be added for garlic lovers.
  • 1 lemon Juice of 1 lemon
  • 1 lemon Zest of 1 lemon
  • Salt and pepper, to taste
For the Creamed Spinach
  • 2 cups 2 cups fresh spinach Can substitute with kale or Swiss chard.
  • 1/2 cup 1/2 cup heavy cream
  • 1/4 cup 1/4 cup grated Parmesan cheese
  • 1 tablespoon 1 tablespoon butter
  • 1 pinch A pinch of nutmeg
  • Salt and pepper, to taste

Method
 

Preparation of Seabass
  1. Preheat your oven to 400°F (200°C).
  2. In a large oven-safe skillet, heat the olive oil over medium heat.
  3. Season your seabass fillets with salt and pepper. Once the oil is hot, add the fillets skin-side down and cook for about 4-5 minutes, until the skin is crispy and golden.
Cooking the Seabass
  1. Carefully flip the fillets over and add the minced garlic, lemon juice, and zest into the skillet.
  2. Spoon some of the garlic mixture onto the seabass.
  3. Transfer the skillet to the oven and bake for an additional 8-10 minutes.
Creaming the Spinach
  1. In a saucepan, melt the butter over medium heat and add the fresh spinach. Cook until wilted (about 2-3 minutes).
  2. Stir in the heavy cream, Parmesan cheese, and a pinch of nutmeg and cook until it thickens slightly. Add salt and pepper to taste.
Serving
  1. Serve the seabass topped with the lemon-garlic sauce and a generous scoop of creamed spinach on the side.

Notes

Freshness is key: use fresh seabass for the best flavor. Can substitute spinach with kale or Swiss chard. Store leftovers in an airtight container for up to 2 days and reheat gently.