Lemon-Garlic Sea Bass with Creamed Spinach completely changed my weeknight dinner game. You ever find yourself staring at dry chicken again and just wanna scream? Been there. This dish, let me tell you, is simple enough for a weeknight but honestly tastes like you paid top dollar for it at some fancy, white-tablecloth joint. Plus, once you know how to bake Chilean sea bass the right way, you won’t go back to grilling rubbery fillets. Pinky promise.
How to Bake Chilean Sea Bass
Okay, if you’re after that perfect flaky texture (and I mean, who isn’t?), the oven is your best friend. First thing: take the Chilean sea bass out of the fridge and let it sit until it’s kinda room temperature. Cold fish plus hot oven can lead to weirdly cooked middles. Trust me, I’ve made that mistake too many times.
Crank your oven to 400°F. Pat the fish dry, then slap on some lemon zest, minced garlic, a sprinkle of salt, and a little olive oil or melted butter on both sides. Simple flavors just work best here. Place the fish on a lined baking sheet—less cleanup, more happiness.
Bake it for about 15 minutes. You’ll know it’s done when you poke it with your fork and the flakes fall apart easily, almost like it’s sighing from relief. Don’t overbake unless you like your fish tasting like shoe leather.
When the sea bass comes out, hit it with a squeeze of fresh lemon juice right away. Game changing.
Why Choose Chilean Sea Bass?
So, why all the buzz about Chilean sea bass? Listen, I’ve tried a lot of fish. Some are just plain boring. But Chilean sea bass? That’s pure velvet. It’s got this buttery texture and it holds up so well to bolder flavors like garlic and lemon.
Plus, it’s all fancy-sounding, swinging you some street cred when you drop it in conversation. Your friends’ll ask, “Oh, what’s for dinner?” and you can answer, “Lemon-Garlic Sea Bass with Creamed Spinach.” Watch their jaws hit the floor.
Besides taste, it’s pretty hard to mess up. The natural flavor is so good you don’t need to drown it in sauce. And hey, if you’re counting protein or watching carbs, this fish covers you. 
“I made this for my in-laws, and for once, everyone at the table actually agreed on something. Even my picky nephew devoured it!” – Lisa, home cook and full-time skeptic
Tips & Substitutions
Gotta say, this recipe is super forgiving. If you can’t find Chilean sea bass (or if your grocery store charges the price of a used car), swap in cod or halibut. Both work darn near as well in this recipe.
Another tip? Don’t overdo the lemon. I’ve tried “extra lemon” and ended up with something that tasted like cleaning spray. Just use enough to wake up the fish.
If garlic isn’t your thing, use shallots or leave ‘em out. And—just a tip from experience—the creamed spinach is a side you can make ahead. It reheats like a dream and won’t steal your focus from the fish. Warm it gently before serving.
Oh, and if you’re out of fresh garlic? Dry garlic powder in a pinch absolutely works. Nobody’s perfect, right?
Nutritional Benefits of This Dish
I’d call Lemon-Garlic Sea Bass with Creamed Spinach a sneaky “feel-good” dinner. You’re getting a hearty dose of protein from the sea bass, but it doesn’t come with that heavy, bloated feeling some dinners give you. Good for heart health and, honestly, good for your mood.
Chilean sea bass is also packed with healthy fats, which keeps your hair shiny and your skin pretty happy. Plus, add in those leafy greens from the creamed spinach, and you’ve got vitamins A, C, iron, and even some fiber hanging around. So basically, dinner does a little victory dance on your plate.
For anybody watching calories, this is an easy-fit meal. You can tweak the cream in the spinach by swapping it for lighter dairy or even plant milk if you want to save a few calories. Kids, surprisingly, like it too—because, well, there’s cheese. And cheese always wins.
Variations and Substitutions
The beauty of this recipe? It can wear a lot of different hats. Sometimes, if I’m feeling extra cozy, I’ll toss a handful of grated parmesan into the creamed spinach and let it melt in. Takes that “side dish” level up to “can’t-stop-eating-it” fast.
If you’ve got fresh herbs lying around—think thyme or parsley—chop ‘em up and sprinkle them over the finished plate. Not required, but you’ll look (and feel) like a food network star for about five minutes.
No sea bass? Cod, haddock, or even salmon step in just fine. Go wild and opt for a low-dairy creamed spinach using oat milk and vegan cheese, and you’ve hooked your vegan pals too.
Honestly, the lemon-garlic combo works on just about any fish. Sometimes I even roast sweet potatoes or quick-pickle some radishes for crunch on the side. Play with what you have.
Serving Suggestions
- Spoon the creamed spinach onto the plate first, then gently lay the sea bass right over it.
- Serve with rice or crusty bread if you want to mop up all those juices.
- If you’re cooking for a crowd, double the recipe and use a baking dish to keep everything warm in the oven longer.
Common Questions
Q: Do I need to marinate sea bass first?
A: Not at all. The flavor’s best fresh. Just season right before baking.
Q: Can I use frozen fish?
A: Absolutely. Just thaw it in the fridge overnight and pat it dry before cooking.
Q: How do I store leftovers?
A: Pop them in a sealed container in the fridge. The fish is best reheated gently in the oven.
Q: My creamed spinach turned out watery. What did I do wrong?
A: Squeeze out the spinach really well before mixing it all up next time, or cook a few more minutes to let water evaporate.
Q: Can I grill or pan-sear the sea bass instead?
A: Yep. But baking’s easier, and you won’t have to fuss with flipping or making your whole kitchen smell like fish.
Dinner That’ll Actually Make You Smile
So, Lemon-Garlic Sea Bass with Creamed Spinach? It’s honestly a keeper. You get the kind of meal that feels straight out of a five-star restaurant, with flavor that even non-seafood lovers will gobble up. Try it just once—bet it’ll end up on your favorites list too.
Oh, and if you’re looking to change it up, there are more ideas out there. Do yourself a favor and check out this Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce …, or for a fun twist, Luscious Lemon-Garlic Sea Bass with Creamed Spinach, and if you want to get a little spicy, this Blackened sea bass with lemon butter sauce is a legend.
Go on, turn your next dinner into an easy win. You deserve it.
Lemon-Garlic Sea Bass with Creamed Spinach
Ingredients
Method
- Remove the Chilean sea bass from the fridge and let it sit until room temperature.
- Preheat your oven to 400°F.
- Pat the fish dry and season with lemon zest, minced garlic, salt, and olive oil or melted butter on both sides.
- Place the fish on a lined baking sheet.
- Bake the fish for about 15 minutes, until flaky.
- Squeeze fresh lemon juice over the fish immediately after removing from the oven.
- Cook fresh spinach over medium heat until wilted, then squeeze out excess water.
- Combine spinach with cream and cheese in a pot, stirring gently until warmed through.
- Spoon the creamed spinach onto plates, then place the sea bass on top.
- Serve with rice or crusty bread for mopping up juices.
