Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

Lemon Garlic Sea Bass served with creamy spinach on a plate.

Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

This Lemon Garlic Sea Bass recipe features flaky fish with bright lemon and garlic, accompanied by creamy spinach, perfect for a cozy dinner that feels fancy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 14

Total Time 29

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

For the Fish

2 filets Chilean sea bass filets Thick pieces are easier to keep juicy.
1 pcs Fresh lemon Zest plus juice for real flavor.
4 cloves Garlic Minced, it is the backbone of the flavor.
1/2 cup Parmesan cheese Grated; melts into the sauce.
1/2 cup Heavy cream For a silky sauce.
3 cups Spinach Fresh or frozen, both work.
2 tablespoons Butter For richness.
1 tablespoon Olive oil For drizzling over fish.
to taste Salt Basic seasoning.
to taste Black pepper Basic seasoning.

Method

Preparation

Preheat the oven to 400°F (200°C).
Pat the fish dry with paper towels to avoid steaming.
Place the fish in a baking dish, drizzle with olive oil, and sprinkle with salt, pepper, lemon zest, and chopped garlic.
Add thin lemon slices on top of the fish.

Baking the Fish

Bake the fish in the preheated oven until it becomes opaque and flakes easily with a fork, about 12-14 minutes.

Making the Cream Sauce

In a skillet, melt butter and add minced garlic, cooking for about 30 seconds.
Pour in the heavy cream and let it bubble gently.
Stir in parmesan cheese until melted, then finish with lemon juice, salt, and black pepper.

Serving

Spoon some creamed spinach onto each plate, place the fish on top, and drizzle with lemon parmesan cream sauce.

Notes

Let the fish sit at room temp for 10 minutes before baking for even cooking. If you can't find Chilean sea bass, you can use black sea bass, cod, halibut, or salmon, adjusting the cooking time as necessary.