Bright, flavorful, and effortlessly elegant, Lemon-Garlic Sea Bass with Creamed Spinach is a perfect dinner for any occasion. Tender sea bass fillets, kissed with zesty lemon and garlic, pair beautifully with rich, creamy spinach. Ready in under 40 minutes, this lemon-garlic sea bass recipe is nutritious, stunning, and simple to prepare, making it ideal for weeknight dinners or special gatherings.
Why You’ll Love Lemon-Garlic Sea Bass with Creamed Spinach
- Vibrant Flavors: Zesty lemon and savory garlic elevate the delicate sea bass.
- Nutrient-Rich: Packed with omega-3s from sea bass and vitamins from spinach.
- Quick and Easy: Ready in 30–40 minutes with straightforward steps.
- Elegant Presentation: A colorful, restaurant-worthy dish that impresses.
- Versatile: Perfect for casual meals or fancy dinner parties.
Ingredients for Lemon-Garlic Sea Bass with Creamed Spinach
Here’s what you need for this lemon-garlic sea bass recipe (serves 4):
- 4 sea bass fillets (6 oz/170g each)
- 4 tbsp (60ml) olive oil, divided
- 3 garlic cloves, minced
- 1 lemon (zest and juice, about 2 tbsp juice)
- 1 tsp (2g) fresh thyme, chopped (or ½ tsp dried thyme)
- 2 cups (60g) fresh spinach
- ½ cup (120ml) heavy cream
- ¼ cup (25g) grated Parmesan cheese
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
- Optional Garnish: Lemon slices, fresh parsley
Equipment
- Large non-stick skillet
- Small mixing bowl
- Wooden or fish spatula
- Zester and juicer
- Measuring spoons and cups
Ingredient Tips
- Fresh sea bass enhances flavor; cod or halibut are great substitutes.
- Use fresh spinach for the best texture; frozen spinach works if thawed and drained.
- Heavy cream creates richness; half-and-half or milk can lighten it.
- Nutritional yeast can replace Parmesan for a dairy-free option.
- Fresh thyme adds aroma; dried thyme or dill are good alternatives.
Directions for Lemon-Garlic Sea Bass with Creamed Spinach
Let’s make this lemon-garlic sea bass recipe—fresh, flavorful, and elegant!
Prepare the Sea Bass
- I pat 4 sea bass fillets dry with paper towels and season both sides with salt, black pepper, and 1 tsp chopped thyme.
- This preps the fish for a flavorful sear.
Make the Lemon-Garlic Sauce
- In a small bowl, I mix 3 minced garlic cloves, zest of 1 lemon, and 2 tbsp lemon juice.
- This zesty sauce will infuse the fish with bright flavor.
Cook the Sea Bass
- I heat 2 tbsp olive oil in a large non-stick skillet over medium heat.
- I add the fillets skin-side down and cook for 3–4 minutes until the skin is crispy.
- I flip carefully, pour the lemon-garlic sauce over the fish, and cook for 3–4 more minutes until the fish flakes easily with a fork.
- I remove the fish and keep it warm.
Prepare the Creamed Spinach
- In the same skillet, I add 2 tbsp olive oil and 2 cups fresh spinach, cooking for 1–2 minutes until wilted.
- I stir in ½ cup heavy cream, ¼ cup Parmesan, a pinch of nutmeg (if using), and season with salt and pepper.
- I cook for 1 minute until thickened.
Serve
- I plate a portion of creamed spinach, top with a sea bass fillet, and drizzle with any remaining lemon-garlic sauce from the skillet.
- I garnish with lemon slices or parsley for a polished look.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: ~30–40 minutes
- Servings: 4
- Calories: ~400 kcal per serving
- Macros per Serving: 5g carbs, 35g protein, 25g fat, 2g fiber
Variations
Try these twists on this recipe:
- Herb Crust: Coat sea bass with chopped basil or dill before cooking, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Greens Swap: Use kale or Swiss chard instead of spinach for a different texture.
- Spicy Kick: Add ¼ tsp red pepper flakes to the lemon-garlic sauce.
- Grilled Option: Grill sea bass for 3–4 minutes per side for a smoky flavor.
- Dairy-Free: Replace cream with coconut milk and Parmesan with nutritional yeast.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy twist.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days, keeping fish and spinach separate if possible. To reheat, I warm gently in a skillet over low heat or in the microwave for 1–2 minutes. For freezing, I wrap fish and spinach separately in plastic wrap and store in freezer-safe bags for up to 2 months, thawing overnight in the fridge before reheating.
Serving Tips
- Presentation: Serve on large white plates to highlight the vibrant fish and spinach.
- Garnish: Add lemon slices or fresh parsley for a pop of color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty side.
- Portion Size: 1 fillet and ½ cup spinach per person as a main dish.
- Occasions: Perfect for weeknight dinners, date nights, or dinner parties.
FAQs
Can I use another fish?
Yes, cod, halibut, or tilapia are great substitutes for sea bass.
What can I use instead of heavy cream?
Half-and-half or milk works for a lighter sauce; coconut milk is a dairy-free option.
Is this dish gluten-free?
Yes, it’s naturally gluten-free; ensure any seasonings are gluten-free.
Can I make the spinach ahead?
Yes, prepare the creamed spinach a day ahead and reheat gently before serving.
What’s a dairy-free Parmesan alternative?
Nutritional yeast or vegan parmesan adds a cheesy flavor without dairy.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Lemon-Garlic Sea Bass with Creamed Spinach is a vibrant, elegant dish that’s perfect for any occasion. This lemon-garlic sea bass recipe delivers fresh, nutritious flavors with minimal effort. Try this recipe and enjoy a restaurant-worthy meal at home!
Lemon-Garlic Sea Bass with Creamed Spinach
Ingredients
- 4 sea bass fillets 6 oz/170g each
- 4 tbsp 60ml olive oil, divided
- 3 garlic cloves minced
- 1 lemon zest and juice, about 2 tbsp juice
- 1 tsp 2g fresh thyme, chopped (or ½ tsp dried thyme)
- 2 cups 60g fresh spinach
- ½ cup 120ml heavy cream
- ¼ cup 25g grated Parmesan cheese
- Salt and black pepper to taste
- Pinch of nutmeg optional
- Optional Garnish: Lemon slices fresh parsley
Instructions
Prepare the Sea Bass
- I pat 4 sea bass fillets dry with paper towels and season both sides with salt, black pepper, and 1 tsp chopped thyme. This preps the fish for a flavorful sear.
Make the Lemon-Garlic Sauce
- In a small bowl, I mix 3 minced garlic cloves, zest of 1 lemon, and 2 tbsp lemon juice. This zesty sauce will infuse the fish with bright flavor.
Cook the Sea Bass
- I heat 2 tbsp olive oil in a large non-stick skillet over medium heat. I add the fillets skin-side down and cook for 3–4 minutes until the skin is crispy. I flip carefully, pour the lemon-garlic sauce over the fish, and cook for 3–4 more minutes until the fish flakes easily with a fork. I remove the fish and keep it warm.
Prepare the Creamed Spinach
- In the same skillet, I add 2 tbsp olive oil and 2 cups fresh spinach, cooking for 1–2 minutes until wilted. I stir in ½ cup heavy cream, ¼ cup Parmesan, a pinch of nutmeg (if using), and season with salt and pepper. I cook for 1 minute until thickened.
Serve
- I plate a portion of creamed spinach, top with a sea bass fillet, and drizzle with any remaining lemon-garlic sauce from the skillet. I garnish with lemon slices or parsley for a polished look.
Notes
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