Chilean Sea Bass with Lemon Parmesan Cream Sauce
By dudethatcookz.com
Baking this delicious dish sealed in foil along with garlic cream spinach adds additional flavor while it steams the fish to perfection. The lemon sauce blended with Parmesan cheese and whipping cream
Prep time:
Cook time:
Total time:
Yield: 4 Servings
By dudethatcookz.com
Baking this delicious dish sealed in foil along with garlic cream spinach adds additional flavor while it steams the fish to perfection. The lemon sauce blended with Parmesan cheese and whipping cream
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Rated 4/5 based on 687 Reviews
Ingredients:
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 lb Chilean Sea Bass
12 oz. Fresh Leaf Spinach
1/4 cup Heavy Whipping Cream
2 tsp. Minced Garlic
1 tsp. Black Pepper
Instructions:
- Begin by seasoning the sea bass on both sides with sea salt, black pepper and Creole seasoning and set to the side.
- Pre-heat cooking pan to medium heat and add butter. Once the butter melts, add minced garlic and cook garlic for 1 minute. Add the spinach and pour 1/4 cup of heavy cream over the spinach. Cook spinach just until it begins to wilt but do not over cook. Remove from heat.
- Tear 2 large pieces of foil and add half of the slightly cooked spinach in the center of each sheet. Place the sea bass over the spinach and seal the foil together so the fish can steam.