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Luscious Lemon-Garlic Seabass with Creamed Spinach

A quick, flavorful weeknight dinner featuring flaky seabass in a lemon-garlic butter sauce served on a bed of silky creamed spinach.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the seabass
  • 4 fillets seabass fillets (6–8 oz each), skin on or off as you prefer
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 large 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 cloves garlic, 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
  • 1 pinch nutmeg (optional)
  • to taste Salt and pepper

Method
 

Prep the fish and spinach
  1. Pat seabass fillets dry with paper towels and season both sides with salt and pepper.
  2. If using fresh spinach, wash and spin it dry. If frozen, thaw and squeeze out excess water.
Make the creamed spinach
  1. In a large skillet over medium heat, melt 2 tablespoons butter. Add the chopped onion and cook until translucent, about 4 minutes.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add the spinach in batches, letting it wilt between additions.
  4. Pour in half-and-half (or milk) and stir in the cream cheese or Parmesan until a creamy consistency forms.
  5. Add a pinch of nutmeg, and season with salt and pepper. Keep the heat low so it doesn’t separate.
  6. Remove from heat and keep warm. If it thickens too much, stir in a splash of milk.
Sear the seabass
  1. Wipe the skillet used for the spinach. Heat 2 tablespoons olive oil over medium-high heat until shimmering.
  2. Place the fillets skin-side down and press lightly for the first 20 seconds for an even sear.
  3. Cook 3–4 minutes depending on thickness, until the edges are opaque and the skin is crisp.
  4. Flip the fillets and add 3 tablespoons butter to the pan.
  5. 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.
Plate and serve
  1. Spoon a generous bed of creamed spinach onto each plate.
  2. Gently place a seabass fillet on top.
  3. 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.
  4. Serve immediately with roasted potatoes, rice, or a crisp side salad.

Notes

Let the fillets sit on the counter for 10 minutes before cooking for more even cooking. Don’t overcrowd the pan. If creamed spinach looks too thin, simmer longer to reduce; too thick, add milk a tablespoon at a time. Lighten it with Greek yogurt mixed in at the end instead of cream.