Luscious Lemon-Garlic Seabass with Creamed Spinach
Alright, friends, let me tell you about the time I decided to make this Lemon-Garlic Seabass dish and ended up practically drooling in my own kitchen. The moment that garlic hits the hot pan, followed by the zest of fresh lemon, your whole kitchen fills with this bright, mouthwatering aroma that just makes you want to dive right in. The seabass stays perfectly flaky and tender, while the creamed spinach adds that dreamy, rich touch that feels like a warm hug on a plate. If you think seafood dinners have to be complicated or fancy, think again—this recipe is simple enough for a weeknight but special enough to impress anyone at your table.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 4 seabass fillets (about 6 ounces each), skin on
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
For the Creamed Spinach:
- 10 ounces fresh spinach (about 6 cups packed)
- 1 tbsp butter
- 1 small shallot, finely chopped
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
How I Make It
Step 1:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. While it warms, season the seabass fillets generously with salt, pepper, and **fresh lemon zest** on both sides. The zest will add a lovely citrus brightness right from the start.
Step 2:
Place the fillets skin-side down in the hot skillet. Press down gently for about 10 seconds to ensure the skin crisps evenly. Cook for about 4-5 minutes until the skin is golden and crispy. Flip carefully and add **2 tablespoons butter** and the minced garlic to the pan, spooning the melted butter and garlic over the fish as it finishes cooking, about 2-3 more minutes. Squeeze in the fresh lemon juice right before removing from the pan to keep that zesty kick.
Step 3:
While the fish cooks, start the creamed spinach. In a separate pan, melt 1 tablespoon butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until soft and fragrant.
Step 4:
Add the fresh spinach in batches, letting each wilt down before adding more. This helps avoid overcrowding and makes sure every leaf gets evenly cooked.
Step 5:
Once all the spinach is wilted, pour in **1 cup heavy cream** and sprinkle in **1/4 cup Parmesan cheese** and nutmeg. Stir gently and let the cream reduce slightly—about 4-5 minutes—until it thickens and coats the spinach in a silky sauce. Season with salt and pepper to taste.
Step 6:
Plate your crispy lemon-garlic seabass on a bed of that rich, creamy spinach. Don’t forget to drizzle any of the leftover buttery pan juices over everything for that extra wow factor!
Variations & Tips
- Can’t find seabass? Try halibut or cod for a similar flaky texture.
- If you want less cream, swap half of the heavy cream with milk, but reduce cooking time to avoid breaking the sauce.
- Add a pinch of chili flakes with the garlic for a subtle heat kick.
- For extra lemon flavor, sprinkle some fresh parsley or chives before serving.
- If you prefer a lighter spinach, skip the Parmesan and nutmeg and just sauté spinach gently with garlic and lemon zest.
How I Like to Serve It
This dish shines at a cozy dinner party or a special weeknight meal. I love pairing it with crusty bread to soak up the buttery lemon sauce and a crisp white wine like Sauvignon Blanc. In spring or summer, a fresh garden salad or roasted asparagus on the side feels like the perfect, light complement.
Notes
- Leftovers keep well in the fridge for up to 2 days; reheat gently on the stove to keep fish tender.
- If using frozen spinach, squeeze out excess water well to avoid a watery creamed spinach.
Closing: This Lemon-Garlic Seabass with Creamed Spinach always feels like a little celebration on a plate—simple, fresh, and full of flavor every time.