Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce Recipe

If you’re looking for a dish that feels like a restaurant-worthy experience but can be whipped up with ease at home, this Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce Recipe is a must-try. The rich, buttery texture of the sea bass perfectly absorbs the tangy brightness of the lemon and the savory depth of parmesan, all wrapped up in foil to lock in moisture and flavor. It’s a comforting yet elegant meal that brings together fresh spinach and a luxurious cream sauce, making it feel both indulgent and nourishing. Trust me, once you try this recipe, it’ll quickly become a go-to for special dinners or whenever you crave something a little extraordinary.

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role in building layers of flavor and texture. From the flaky, tender Chilean sea bass to the fresh spinach and rich cream, these simple ingredients come together to create a dish that’s both luxurious and satisfying.

• 1 lb Chilean sea bass: Known for its buttery texture and mild flavor, it’s the star of the dish that stays moist when baked in foil.
• 12 oz fresh leaf spinach: Adds a fresh, slightly earthy layer that complements the richness of the fish and sauce.
• 1/4 cup heavy whipping cream: Blends beautifully with garlic and butter to create a silky base for the fish and the sauce.
• 2 tsp minced garlic: Pungent and aromatic, garlic bolsters the depth of flavor in both the fish and the sauce.
• 1 tsp black pepper: Adds mild heat and complexity without overpowering the delicate fish.
• 1 tsp Creole seasoning: A flavorful mix that brings a subtle, zesty kick and enhances the overall seasoning.
• 1 tsp sea salt: Just enough to bring out natural flavors without being salty.
• 2 tbsp butter: Enriches the fish and spinach with creamy taste and smooth mouthfeel.
• 3 tbsp butter (for sauce): Essential for building the luscious sauce with a perfectly silky texture.
• 2 tbsp all-purpose flour: Acts as a thickener to create a creamy consistency in the sauce.
• 3 tsp minced garlic (for sauce): Elevates the savory note and pairs beautifully with the lemon and parmesan.
• 1/4 cup white wine: Adds a subtle acidity and brightness that balances the richness of the cream.
• 1/2 cup chicken broth: Provides a flavorful base and additional moisture for the sauce.
• 1 cup heavy whipping cream (for sauce): Makes the sauce luxuriously smooth and indulgent.
• 3 tbsp grated parmesan cheese: Offers a salty, nutty flavor that makes the sauce irresistibly savory.
• 1/2 tsp garlic powder: A subtle layer of garlic flavor that rounds out the sauce seamlessly.
• 1 tsp oregano: Brings a herbal note that brightens the sauce.
• 1/2 tsp black pepper (for sauce): Adds gentle warmth and depth.
• 1/4 tsp sea salt (for sauce): Enhances all the flavors in the sauce without overpowering it.
• 1 lemon: Fresh lemon juice and zest provide a refreshing tang to cut through the creaminess.

How to Make Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce Recipe

Step 1: Prepare the Sea Bass and Spinach

Start by patting your Chilean sea bass dry, which helps the seasonings stick better. Lightly season both sides with sea salt, black pepper, and Creole seasoning. In a skillet, melt the 2 tablespoons of butter over medium heat and add the minced garlic. Once fragrant, toss the fresh spinach in and cook just until wilted. This simple step gives the spinach a buttery garlic base that complements the sea bass perfectly. Set aside.

Step 2: Wrap the Sea Bass in Foil

Lay out a large piece of aluminum foil for each fish portion. Place a bed of cooked spinach in the center, then gently lay the sea bass on top. Pour the 1/4 cup heavy whipping cream over the fish to keep it tender and rich during baking. Seal the foil carefully so no steam escapes, ensuring the fish will bake in its own succulent juices.

Step 3: Bake the Fish

Preheat your oven to 375°F (190°C). Place the foil packets on a baking sheet and bake for about 15-20 minutes, depending on the thickness of your sea bass. The fish should be opaque and easily flake with a fork when done. Baking in foil locks in moisture, making the sea bass melt-in-your-mouth tender.

Step 4: Make the Lemon Parmesan Cream Sauce

While the fish bakes, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Add minced garlic, then whisk in the white wine and chicken broth gradually, letting the sauce thicken. Slowly pour in the 1 cup heavy whipping cream, stirring constantly. Add parmesan cheese, garlic powder, oregano, lemon zest, lemon juice, black pepper, and sea salt to the sauce. Let it simmer gently until creamy and smooth, perfect for drizzling over your baked fish.

Step 5: Plate and Pour

Once your foil baked Chilean sea bass is ready, carefully open the foil packets. Using a spatula, plate the fish along with the spinach, and generously spoon the lemon parmesan cream sauce over the top. The warm sauce pools around the fish, enhancing every bite with tangy, cheesy goodness.

How to Serve Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce Recipe

Garnishes

For a finishing touch, sprinkle some freshly chopped parsley or chives over the plated fish to add a pop of fresh green color and a mild onion-y brightness. A few thin lemon slices or twists are also delightful to enhance that vibrant citrus aroma and make the presentation sing.

Side Dishes

This dish pairs beautifully with light, simple sides that don’t compete with the rich cream sauce. Think steamed asparagus, roasted baby potatoes, or a crisp mixed green salad with a lemon vinaigrette. These sides will add texture contrast and brightness to round out the meal.

Creative Ways to Present

If you’re serving guests or want to elevate presentation, consider serving each portion in its own foil packet on the plate, letting folks open their own little steam pouch at the table. It’s a charming way to keep the dish warm and add a bit of theatrical flair. Another idea is plating the fish on a bed of saffron rice or creamy polenta, which beautifully soaks up the luscious sauce.

Make Ahead and Storage

Storing Leftovers

To keep the freshness of your leftover foil baked Chilean sea bass, store it in an airtight container in the refrigerator. It will stay good for up to 2 days. Be sure to separate any leftover sauce to prevent the fish from becoming soggy during storage.

Freezing

While the fish and sauce can technically be frozen, I recommend freezing the components separately. Freeze the sea bass wrapped tightly in foil or plastic wrap, and store the sauce in a sealed container. Thaw both gently in the fridge overnight for best texture and flavor retention.

Reheating

When reheating, warm the fish gently in a low oven (around 275°F or 135°C) wrapped in foil to avoid drying it out. Warm the lemon parmesan cream sauce slowly on the stovetop over low heat, stirring frequently, to maintain its silky texture without curdling.

FAQs

Can I use other types of fish instead of Chilean sea bass?

Absolutely! While Chilean sea bass has a buttery texture that’s ideal for this recipe, flaky fish like halibut, cod, or mahi-mahi also work well. Just adjust cooking times slightly depending on the thickness of your fillets.

Is the lemon parmesan sauce difficult to make?

Not at all! It’s a straightforward cream sauce made by creating a simple roux and slowly whisking in liquids and seasonings. The flavors meld beautifully with just a little patience and stirring.

Can this recipe be made dairy-free?

For a dairy-free version, substitute the butter with olive oil or dairy-free margarine, use coconut cream or cashew cream instead of heavy cream, and opt for a dairy-free parmesan alternative. The flavor profile will shift slightly but still be delicious.

How do I know when the fish is perfectly baked?

The fish is done when it turns opaque all the way through and flakes easily with a fork. Because it’s cooked in foil, it retains moisture nicely, so keep an eye on it to avoid overcooking.

Can I prepare parts of this recipe ahead of time?

Yes! You can prepare the garlic spinach beforehand and keep it refrigerated. The sauce can also be made in advance and gently reheated. Assemble and bake the fish right before serving for the freshest results.

Final Thoughts

This Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce Recipe is truly one of those dishes that feels both special and approachable. Its blend of fresh flavors and comforting creaminess is perfect for impressing guests or simply treating yourself and your family to something wonderful. Give it a try, and I promise you’ll be hooked on the luscious texture and vibrant flavors every time you make it!

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