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Luscious Lemon-Garlic Seabass with Creamed Spinach — A Weeknight Wonder

There’s something instantly comforting about a dinner that looks like you spent hours on it but actually took less time than your favorite TV show. Luscious Lemon-Garlic Seabass with Creamed Spinach is exactly that kind of recipe — bright, elegant, and forgiving when life gets chaotic. If you’ve ever stared into the fridge at 6:15 p.m. and wondered how to feed picky kids, hungry partners, and your own tired self, this lemon garlic seabass meal will be your new go-to.

Why this works: flaky seabass dressed in a garlicky lemon butter sauce sits on a bed of silky creamed spinach that feels a little decadent but comes together quickly. It’s classy enough for guests and simple enough for a weekday. If you love seafood but want something no-fuss and flavorful, read on — and if you’re a fan of spinach-forward dishes, you might also enjoy my take on Blackened Salmon Stuffed with Spinach & Parmesan, a bold cousin to this gentler seabass dinner.

Why You’ll Love Luscious Lemon-Garlic Seabass with Creamed Spinach

• Fast: From stove to table in about 30 minutes.
• Flavorful: Bright lemon and garlic cut through the richness of butter and cream.
• Family-friendly: Mild fish that pleases most palates (even the picky ones).
• Healthy-ish: Lean protein and a big handful of spinach — yes, you can call it a win.

This recipe fits perfectly into busy schedules. Whether you’re juggling kids’ activities, late meetings, or just need something that tastes like love without the effort, this dish answers the call.

Ingredients

Serves 4

For the seabass

• 4 seabass fillets (6–8 oz each), skin on or off as you prefer
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• Zest and juice of 1 large lemon
• 1 teaspoon dried oregano or 1 tablespoon chopped fresh parsley
• Optional: lemon slices for garnish

For the creamed spinach

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 10 oz fresh baby spinach (about 2 big handfuls) or frozen, thawed and squeezed dry
• 1/2 cup half-and-half or whole milk (use cream if you prefer richer)
• 2 tablespoons cream cheese or 1/4 cup grated Parmesan (for silkiness)
• Pinch of nutmeg (optional)
• Salt and pepper to taste

Note on fish: If seabass is hard to find, you can substitute another flaky white fish like cod or halibut. For a similar rich texture, try Chilean sea bass if available.

Step-by-Step Instructions

1. Prep the fish and spinach

   • Pat seabass fillets dry with paper towels and season both sides with salt and pepper. Dry fish equals a beautiful sear.
   • If using fresh spinach, wash and spin it dry. If frozen, thaw and squeeze out excess water.

2. Make the creamed spinach

   • In a large skillet over medium heat, melt 2 tablespoons butter. Add the chopped onion and cook until translucent, about 4 minutes.
   • Add minced garlic and cook for another 30 seconds until fragrant.
   • Add the spinach in batches, letting it wilt between additions. If using frozen, just stir until heated.
   • Pour in half-and-half (or milk) and stir in the cream cheese or Parmesan until a creamy consistency forms. Add a pinch of nutmeg, and season with salt and pepper. Keep the heat low so it doesn’t separate — you want silky, not curdled.
   • Remove from heat and keep warm. If it thickens too much, stir in a splash of milk.

3. Sear the seabass

   • Wipe the skillet you used for the spinach (or use a separate nonstick pan). Heat 2 tablespoons olive oil over medium-high heat until shimmering.
   • Place the fillets skin-side down (if skin-on) and press lightly for the first 20 seconds for an even sear. Cook 3–4 minutes depending on thickness, until the edges are opaque and the skin is crisp.
   • Flip the fillets and add 3 tablespoons butter to the pan. As the butter melts, add minced garlic and lemon zest. Spoon the garlic-lemon butter over the fish for 1–2 minutes until cooked through. The internal temperature should be 130–135°F for a moist, slightly translucent center, or cook to 145°F if you prefer it fully done.

4. Plate and serve

   • Spoon a generous bed of creamed spinach onto each plate. Gently place a seabass fillet on top.
   • Drizzle the lemon-garlic pan juices over the fish and finish with a squeeze of fresh lemon, a sprinkle of oregano or parsley, and an optional lemon slice.
   • Serve immediately with roasted potatoes, rice, or a crisp side salad.

If you’re into flavors that build on spinach, you might like the comfort of my Chicken Ricotta Meatballs with Spinach Alfredo Sauce for nights you want something a little more hands-on and family-style.

Cooking Tips (Because Nobody Has Time for Dry Fish)

• Room-temp fish cooks more evenly. Let the fillets sit on the counter for 10 minutes before cooking.
• Don’t overcrowd the pan. Cook in batches if needed — overcrowding steals the sear.
• If your creamed spinach looks too thin, simmer it a bit longer to reduce. Too thick? Add milk a tablespoon at a time.
• Want to lighten it? Use Greek yogurt mixed in at the end instead of cream for tang and creaminess.
• Garlic browning burns fast. Add it to hot butter and watch it closely — golden, not dark.

A little kitchen humor: if the spinach shrinks into a tiny heap, that’s normal — think of it as spinach doing what spinach does best.

Quick Variations

• Make it Italian: Swap lemon for white wine and add capers for a bright, briny finish.
• Dairy-free: Use olive oil and coconut cream for the spinach; swap butter for a dairy-free spread.
• Spicy kick: Add red pepper flakes to the lemon-butter pan sauce for an extra layer of warmth.

A Short Kitchen Story

Patricia and I tested this recipe on a rainy Saturday when the kids had friends over and the house looked like a confetti factory. I wanted something comforting but not fussy — this seabass fit the bill. I remember handing a plate to a neighbor who said, “This tastes like you put important thought into it,” which, of course, delighted me. The truth: it was simple, fast, and felt special — the best kind of dinner.

FAQs

Q: Can I use frozen seabass?
A: Yes. Thaw in the fridge overnight and pat dry before cooking. Frozen fish releases more moisture, so dry it well to get a good sear.

Q: How do I store leftovers?
A: Store leftover fish and creamed spinach separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven at 300°F, covered, until warmed. Creamed spinach can be refreshed with a splash of milk.

Q: Can I make the creamed spinach ahead?
A: Absolutely. Make it up to a day ahead and reheat gently on stove. Stir in a bit of milk to loosen if needed.

Q: What if I don’t have half-and-half?
A: Whole milk with a knob of butter works. For richness, use cream. For a lighter version, try unsweetened almond milk with an extra spoonful of cream cheese.

Q: How do I tell when seabass is done?
A: The flesh should flake easily with a fork and be opaque, or use an instant-read thermometer — 130–135°F for medium, 145°F for well-done.

Pairings and Serving Ideas

• Side potatoes: Roasted baby potatoes with rosemary.
• Greens: A citrusy arugula salad brightens the plate.
• Wine: A crisp Sauvignon Blanc or a light Chardonnay pairs beautifully.
• Family-friendly tip: Serve the fish plain for kids, then spoon the lemon-butter for adult plates.

Final Thoughts

Cooking dinner shouldn’t feel like climbing a mountain — more like slipping on comfy shoes and walking into a cozy room. Luscious Lemon-Garlic Seabass with Creamed Spinach is one of those recipes that gives you the “I made something delicious” feeling without a lot of sweat. It’s a good-looking, crowd-pleasing dish that’ll make your kitchen smell like lemon-and-garlic heaven.

Conclusion

If you want more inspiration for seafood that’s full of flavor but easy to pull together, check out this recipe for Luscious Lemon-Garlic Sea Bass with Creamed Spinach for a slightly different take, or try this hearty Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce when you’re craving indulgence. Both links are great for ideas on variations and presentation.

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Luscious Lemon-Garlic Seabass with Creamed Spinach — quick, flavorful weeknight dinner for busy cooks. Easy, elegant, and family-friendly. Try it tonight!