Description
Want a fuss-free, restaurant-style fish dinner? This foil-baked Chilean sea bass, roasted atop garlicky creamed spinach and finished with a lemon-parmesan cream, is exactly that — elegant, simple, and totally shareable.
Ingredients
For the fish & spinach
- 1 lb Chilean sea bass
- 12 oz fresh leaf spinach
- 1/4 cup heavy whipping cream
- 2 tsp minced garlic
- 1 tsp black pepper
- 1 tsp Creole seasoning
- 1 tsp sea salt
- 2 tbsp butter
For the lemon-parmesan sauce
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 3 tsp minced garlic
- 1/4 cup white wine (or extra broth)
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 3 tbsp grated Parmesan cheese
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1 lemon (zest + juice)
Instructions
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Heat the oven. Preheat to 400°F (200°C).
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Season the fillets. Pat the sea bass dry. Rub both sides with sea salt, black pepper, and Creole seasoning. Set aside.
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Make quick creamed spinach.
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Melt the 2 tbsp butter in a skillet over medium heat.
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Add the minced garlic and cook about 30–60 seconds until fragrant.
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Toss in the spinach and pour the 1/4 cup heavy cream over it. Sauté until the leaves just soften — you want them wilted but still bright green. Remove from heat.
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Wrap for baking. Lay out two large foil sheets (double-layer for extra security). Spoon half the warm spinach into the center of each sheet. Place a seasoned sea bass fillet on top, then fold the foil to form a loose pouch that will trap steam.
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Bake. Put the foil packets on a rimmed baking sheet and bake for about 12 minutes for a ~6 oz fillet (approx. 2″ thick). If the pieces are thicker, add time in 2-minute increments until the fish flakes easily.
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Prepare the sauce while the fish cooks.
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Melt 3 tbsp butter in a saucepan over medium heat. Stir in the 2 tbsp flour and cook 1–2 minutes to make a light roux.
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Add the 3 tsp minced garlic and pour in the white wine to deglaze; simmer 2–3 minutes.
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Stir in the chicken broth, then the heavy cream and grated Parmesan. Season with garlic powder, oregano, black pepper, and sea salt.
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Add lemon zest and squeeze in the juice from the lemon. Simmer gently until the sauce thickens and everything tastes balanced.
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Finish and serve. Carefully open the foil (watch the steam). Transfer fish and spinach to plates, drain and discard any excess liquid from the foil, then spoon the lemon-parmesan sauce over the fillet.
Notes
- Quick Tips & Swaps
- Substitute freely: Any firm white fish (cod, red snapper, grouper, halibut) works here. Cooking time will vary.
- Wine swap: No wine? Use extra chicken broth plus a splash of lemon for acidity.
- Don’t overcook. Check at the 12-minute mark for average fillets — fish should flake but remain moist. Target: 135–140°F if you use a thermometer.
- Drain the foil juices before saucing — otherwise the sauce gets watered down. Big tip: make extra sauce — it’s great on pasta.
- Want it keto? Skip the flour (or use a xanthan gum slurry) and rely on reduction to thicken the sauce.
- Timing note
- The 12-minute bake time assumes ~6 oz fillets about 2 inches thick. Larger steaks may need up to 8 extra minutes; add time in short bursts so you don’t overshoot.
- Storage & leftovers
- Store fish and sauce separately in airtight containers in the fridge.
- Use within 2–3 days. Reheat gently: warm the sauce slowly on the stove, and reheat fish in a low (300°F) oven for a few minutes. Microwave? Nah — it ruins texture, IMO.
- Final thought
- This method gives you flaky, buttery fish with a tangy, creamy sauce and garlicky greens — all in one neat packet. Quick, classy, and practically foolproof. Feeling fancy but short on time? This is your dinner win. Want the sauce halved? Just split the sauce ingredients — it’s flexible.
Nutrition
- Calories: 930
- Fat: 32.5g