Luscious Lemon-Garlic Seabass with Creamed Spinach
A quick and delicious recipe for perfectly seared seabass paired with rich and creamy spinach, perfect for busy weeknights.
Ingredients
For the Seabass
- 2 fillets 2 seabass fillets (approximately 6 oz each)
- 2 tablespoons 2 tablespoons olive oil
- 2 cloves 2 cloves garlic, minced
- 1 Juice of 1 lemon
- Salt and pepper, to taste
- 1 tablespoon 1 tablespoon fresh parsley, chopped (for garnish)
For the Creamed Spinach
- 4 cups 4 cups fresh spinach
- 1 tablespoon 1 tablespoon butter
- 1 tablespoon 1 tablespoon flour
- 1 cup 1 cup milk (choose your favorite)
- ¼ teaspoon ¼ teaspoon nutmeg
- Salt and pepper, to taste
- ¼ cup ¼ cup grated Parmesan cheese
Instructions
Preparation
- Gather all your ingredients. You want to have everything at your fingertips, making the cooking experience as breezy as a Sunday morning.
Make the Creamed Spinach
- In a medium pan, melt the butter over medium heat. Add flour and stir for about a minute until it’s bubbly and golden—this is your roux!
- Gradually whisk in the milk, stirring continuously until thickened.
- Add fresh spinach, nutmeg, salt, pepper, and Parmesan cheese. Cook until the spinach wilts and the mixture is creamy. Set aside and keep warm.
Cook the Seabass
- In a separate skillet, heat olive oil over medium-high heat. Season each seabass fillet with salt and pepper.
- Place fillets in the skillet, skin-side down. Cook for about 4-5 minutes, until the skin is golden and crispy.
- Flip the fish and add minced garlic. Cook for an additional 2-3 minutes, then finish with a squeeze of lemon juice.
Assembly
- Serve the seabass on plates with a generous helping of creamed spinach alongside. Garnish with fresh parsley.
Notes
For best results, do not skimp on the salt as it enhances the flavors. Fish cooks quickly, so watch closely to avoid overcooking. If fresh spinach is not available, frozen spinach can be substituted after thawing and draining.