One of my favorite types of fish is Chilean Sea Bass. Overall you could make this dish with any fish and I’ve done it with different ones, but I like how flakey the sea bass is. The sauce goes perfectly without overpowering the dish. I think it would also go well over grilled chicken or baked chicken.

Chilean Sea Bass with Lemon Parmesan Cream Sauce
(Adapted from Dude That Cookz)

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1 lb Chilean Sea Bass
12 oz. Fresh Leaf Spinach
¼ cup Heavy Whipping Cream
2 tsp. Minced Garlic
1 tsp. Black Pepper
1 tsp. Creole Seasoning
1 tsp. Sea Salt
2 tbsp. Butter

Pre-heat oven to 400 degrees.

Season the sea bass on both sides with sea salt, black pepper, and Creole seasoning and set to the side.

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 ¼ cup of heavy cream over the spinach.

Cook spinach just until it begins to wilt (but do not overcook as it will finish in the oven). 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.

Bake the fish for 12 minutes within the foil on a baking sheet to prevent leakage. Set to the side when done.

For the Lemon Parmesan Sauce:
1 Lemon
¼ cup White Wine
½ cup Chicken Broth
1 cup Heavy Whipping Cream
3 tbsp. Grated Parmesan Cheese
½ tsp. Garlic Powder
1 tsp. Oregano
3 tbsp. Butter
2 tbsp. All-Purpose Flour
¼ tsp. Sea Salt
½ tsp. Black Pepper
3 tsp. Minced Garlic

While the fish is cooking, heat a separate cooking pan to medium heat and add butter. Once the butter melts, add flour, minced garlic, and allow to cook for 1 to 2 minutes.

Add white wine (or white cooking wine) and chicken broth and cook for 3 minutes.

Add the heavy whipping cream, parmesan cheese, garlic powder, oregano, black pepper, and sea salt.

Zest the skin of the lemon into the sauce and slice the lemon in half and squeeze both halves of juice into the sauce. Cook on low/medium heat until well blended.

Remove the cooked fish and spinach from the foil. Pour on the sauce. Serve hot.

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