Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce

If you want a show-stopping weeknight (or weekend) dinner that tastes like it came from a white-tablecloth restaurant with zero stress, Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce is your new go-to. It’s buttery, flaky, and served with a garlicky creamed spinach that keeps every bite luxe. Let’s walk through why this recipe works, how to nail it, and the little hacks that make the sauce sing.

Why Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce works (and why you’ll want it tonight)

Who doesn’t love Chilean sea bass? That melt-in-your-mouth texture and rich flavor make it feel indulgent without being heavy. This method—baking the fish in foil with garlic creamed spinach—does two brilliant things: it steams the fish gently, preserving moisture, and it concentrates flavor so each forkful tastes intentional.

Plus, the lemon-parmesan cream sauce? That’s the mic-drop. It cuts the richness, brightens each bite, and gives you a sauce you’ll want to drizzle on pasta, roasted veggies, or anything lucky enough to be on your plate that week.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.

• Chilean sea bass — Rich, fatty, and forgiving. It tolerates higher heat and keeps a silky flake. Substitute with another white, flaky fish if needed (cod, snapper), but the texture shifts.
• Fresh leaf spinach — Provides a garlicky, slightly bitter bed that balances the cream. Spinach wilts down and keeps the fish from sticking to foil.
• Heavy whipping cream — Builds the sauce’s luxurious body. It also helps the spinach become creamy when sautéed.
• Butter — Adds flavor and silkiness to both the spinach and the sauce. Don’t skimp.
• Garlic — Aromatic backbone. You’ll use it in the spinach and the sauce—fresh minced garlic gives the best punch.
• Parmesan cheese — Umami and savory depth. It thickens the sauce slightly and adds saltiness that plays against lemon.
• White wine & chicken broth — These deglaze the pan and layer flavor. Wine brings acidity and complexity; broth adds savory backbone.
• Lemon — Brightens and cuts richness. Both zest and juice make the sauce pop.
• All-purpose flour — Roux agent; it thickens the sauce without lumping when cooked correctly.
• Seasonings (sea salt, black pepper, Creole seasoning, oregano, garlic powder) — Keep things simple but bold. Creole seasoning adds a subtle Southern nod and a gentle kick.

How to Make It

This section walks you step-by-step through the process. Keep your mise en place ready—this dish moves quickly once things heat up.

1. Preheat and prep. Preheat oven to 400°F (200°C). Lay out a large sheet of heavy-duty foil (or use two sheets layered so you don’t lose any steam).
2. Season the fish. Pat the sea bass dry. Season both sides with sea salt, black pepper, and Creole seasoning. Keep it simple—the sauce will do the heavy lifting flavor-wise.
3. Sauté the spinach. In a skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for about 30–60 seconds until fragrant (don’t brown it). Add fresh leaf spinach and a splash of heavy cream. Cook until the spinach just wilts—still bright green. Remove from heat.
4. Assemble in foil. Place half the wilted spinach in the foil center. Lay the seasoned sea bass on top. Spoon remaining spinach over or beside the fish as desired. Seal the foil loosely so the fish can steam—leave a little room for expansion and steam circulation.
5. Bake. Place the foil packet on a baking sheet and bake for about 12 minutes for a 6 oz piece ~2 inches thick. If you have a thicker fillet, add time in 2-minute increments. The fish should flake easily with a fork and register about 135–140°F (57–60°C) for medium; carryover will finish it.
6. Make the lemon parmesan cream sauce while the fish bakes. In a saucepan, melt butter. Add flour and stir to make a blond roux—cook 1–2 minutes but don’t let it brown. Add minced garlic, then deglaze with white wine. Let the wine reduce for about 2–3 minutes. Add chicken broth and simmer briefly. Stir in heavy cream, grated parmesan, garlic powder, oregano, black pepper, sea salt, lemon zest, and a squeeze of lemon juice. Warm through until slightly thickened. Taste and adjust salt/lemon.
7. Finish & serve. Open the foil carefully (watch the steam). Transfer fish to plates or serve in foil on the baking tray. Pour the lemon parmesan cream sauce over the fish and spinach. Tip: drain and discard any excess liquid in the foil before saucing—the sauce should be the star, not diluted oven runoff.

Pro tips for perfect results

• Pat the fish dry before seasoning — that gives you better flavor and prevents steaming into a mush.
• Don’t overcook. Chilean sea bass tolerates heat, but it can dry if left too long. Check at the 12-minute mark for 6 oz fillets. If in doubt, test with a fork; it should flake but still feel moist.
• Use good-quality parmesan. Pre-grated? Fine in a pinch, but freshly grated melts better and tastes brighter.
• If you want a crisp top, open the foil for the last 1–2 minutes and broil briefly—watch closely.
• Drain excess liquid from the foil before adding sauce. This keeps the sauce rich and unwatered-down.
• Make extra sauce. It doubles as killer pasta sauce or a drizzle for roasted veggies. I save the leftovers for lunch all week—zero regrets.

Variations to try

Want to riff? Here are some tasty detours:

• Keto Chilean Seabass — Use heavy cream and butter as directed, skip the flour (or thicken with xanthan gum). Serve over zoodles or sautéed mushrooms. Bold tip: swap flour for xanthan sparingly to avoid gummy texture.
• Lighter version — Reduce butter, swap half-and-half for heavy cream, and add a splash more lemon. Serve with a side salad.
• Herby twist — Stir chopped fresh dill or tarragon into the sauce for a fresh, aromatic lift.
• Spicy lemon — Add a pinch of crushed red pepper or a dash of hot sauce to the sauce for heat.

Best ways to serve

This dish wants company. Here are complementary pairings:

• Simple steamed asparagus or broccolini — bright, vegetal, and they love that lemon-parmesan vibe.
• Buttery mashed potatoes or creamy polenta — soak up the sauce like champions.
• Light pasta — toss cooked linguine with a little olive oil and extra sauce for a luxe pasta side.
• Wine pairing: white wine such as a Chablis, unoaked Chardonnay, or a crisp Pinot Grigio; light reds with low tannin also work if you prefer red.

Quick tips for storage and leftovers

• Refrigerate leftover fish and sauce separately in airtight containers within 2 hours of cooking.
• Use within 2–3 days. The sauce keeps well; fish dries faster.
• To reheat, warm sauce slowly on the stovetop and gently reheat fish in a 300°F oven for 6–8 minutes covered, then spoon warmed sauce over it. Microwave? Not recommended for texture, IMO.
• Repurpose leftover sauce — toss with pasta, drizzle over roasted Brussels sprouts, or fold into scrambled eggs for a luxe breakfast.

FAQs

Sea bass sauce talk — because the sauce matters

If you learned one thing from this recipe, let it be this: a great sauce changes everything. Call it Sea Bass Sauce Recipe or Sauce For Sea Bass Recipe—whatever you label it, make it with care. The lemon-parmesan cream sauce here doubles as a Sea Bass With Creamy Sauce classic and a versatile base to elevate other dishes.

• If you want a thinner sauce, reduce the amount of roux (flour) or add more wine/broth.
• For a thicker, richer sauce, simmer a little longer or add more parmesan.
• Flavor tweaks? Add anchovy paste for an umami lift, or fresh herbs for a fresher finish.

Common mistakes and how to avoid them

• Mistake: overcooking the fish. Fix: check early and in small increments. Use a thermometer if you have one. Target 135–140°F, then rest.
• Mistake: watery sauce from foil juices. Fix: drain the foil before saucing or serve sauce on the side.
• Mistake: burning the garlic. Fix: add garlic to butter and cook briefly—watch for color, not aroma; burnt garlic tastes bitter.

Calling out a few keyword-friendly notes (yes, I’m looking out for SEO too)

This recipe doubles as a great Sea Bass Sauce tutorial and is an excellent example of Fish Recipes Cream Sauce done right. If you search for Sauce For Chilean Sea Bass or “Sea Bass Sauce Recipe,” this method gives you a reliable template: a roux-based cream sauce, brightened with lemon and balanced with parmesan.

If you’re on a low-carb kick, this easily adapts to Keto Chilean Seabass by omitting the flour and swapping thickening agents or relying on reduction.

For those bookmarking a classic, this is a solid Chilean Sea Bass Recipe Baked method—foil-baked so you get tender, moist fish every time.

Final thoughts (wrap-up)

Foil-baked fish might sound humble, but when you use high-quality ingredients and a killer sauce, it turns into a confident, elegant meal. Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce offers that restaurant-worthy feeling without the fuss: the fish steams to perfect flakiness, the spinach adds savory contrast, and the lemon-parmesan cream sauce ties everything together.

Want the TL;DR? Here it is: season well, don’t overcook, drain foil juices, and make extra sauce. That’s your fast track to a dinner that looks sophisticated and tastes like you spent all evening on it—even if you didn’t.

Ready to cook? Grab the fish, preheat that oven, and let the lemon-parmesan magic begin. FYI: you’ll probably want to invite someone over to share—this one plays well in company.

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