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Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

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  • 1 pound Chilean Sea Bass
  • 12 ounces fresh leaf spinach
  • 1/4 cup heavy whipping cream
  • 2 teaspoon minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon Creole seasoning
  • 1 teaspoon sea salt
  • 2 tablespoons butter

For the Lemon Parmesan Sauce

  • 1 lemon
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 3 tablespoons grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 teaspoons minced garlic


For the fish:

  • 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 1/4 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 sauce:

  • 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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