Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce
Ingredients
The Fish
-
1
lb
Chilean sea bass
-
12
oz
fresh leaf spinach
-
¼
cup
heavy whipping cream
-
2
tsp
minced garlic
-
1
tsp
black pepper
-
1
tsp
Creole seasoning
-
1
tsp
sea salt
-
2
tbsp
butter
The Lemon Parmesan Sauce
-
3
tbsp
butter
-
2
tbsp
all-purpose flour
-
3
tsp
minced garlic
-
¼
cup
white wine
-
½
cup
chicken broth
-
1
cup
heavy whipping cream
-
3
tbsp
grated parmesan cheese
-
½
tsp
garlic powder
-
1
tsp
oregano
-
½
tsp
black pepper
-
¼
tsp
sea salt
-
1
lemon
zest and juice
Instructions
- Preheat the oven to 400°F.
- Season the sea bass with sea salt, black pepper, and Creole seasoning.
- In a pan, melt butter and sauté minced garlic for 1 minute, then add spinach and heavy cream, cooking until the spinach wilts.
- Place half of the cooked spinach on two large pieces of foil, top with the sea bass, and seal the foil to allow steaming.
- Bake the fish for 12 minutes on a baking sheet.
- In another pan, melt butter, add flour and garlic, and cook for 1-2 minutes.
- Add white wine and chicken broth, cooking for 3 minutes, then stir in heavy cream, parmesan, garlic powder, oregano, black pepper, sea salt, lemon zest, and lemon juice, cooking until blended.
- Once the fish is done, pour the sauce over it and serve.
Nutrition Facts (estimated)
Servings
2
Calories
930
Total fat
32.5g
Total carbohydrates
20g
Total protein
32.5g
Sodium
800mg
Cholesterol
100mg
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