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Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce Recipe

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4.1 from 38 reviews

This Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce is a delightful and elegant seafood dish perfect for a special dinner or a flavorful weeknight meal. The sea bass is baked in foil with fresh spinach and seasoned with Creole spices, then topped with a rich, velvety lemon-parmesan sauce that perfectly balances zestiness with creamy indulgence.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

For the Fish

  • 1 lb Chilean sea bass
  • 12 oz fresh leaf spinach
  • 1/4 cup heavy whipping cream
  • 2 tsp minced garlic
  • 1 tsp black pepper
  • 1 tsp Creole seasoning
  • 1 tsp sea salt
  • 2 tbsp butter

For the Lemon Parmesan Sauce

  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 3 tsp minced garlic
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 3 tbsp grated parmesan cheese
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 1 lemon (zest and juice)

Instructions

  1. Prepare the Fish and Spinach: Preheat your oven to 400°F (200°C). Lay out a large piece of foil on a baking sheet. Place the fresh leaf spinach evenly on the foil as a base. Season the Chilean sea bass with minced garlic, black pepper, Creole seasoning, and sea salt. Place the seasoned fish on top of the spinach.
  2. Add Cream and Butter: Drizzle the heavy whipping cream over the fish and spinach. Dot the fish with small pieces of butter to enhance richness and moisture during baking.
  3. Seal and Bake: Fold the foil over the fish to create a sealed packet. Make sure it is well sealed to trap steam. Place on the baking sheet and bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
  4. Prepare the Lemon Parmesan Cream Sauce: While the fish bakes, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour to make a roux and cook for another minute to remove the raw flour taste.
  5. Add Liquids and Seasonings: Slowly whisk in the white wine and chicken broth, ensuring no lumps form. Bring the mixture to a simmer and cook until slightly thickened. Then add the heavy whipping cream, parmesan cheese, garlic powder, oregano, black pepper, sea salt, lemon zest, and lemon juice. Stir continuously until the sauce is thick and creamy.
  6. Serve: Carefully open the foil packet to avoid steam burns. Plate the sea bass with spinach and generously spoon the lemon parmesan sauce over the top. Serve immediately for best flavor and texture.

Notes

  • Chilean sea bass can be substituted with other firm white fish like halibut or cod if unavailable.
  • Use fresh lemon zest and juice to maximize brightness in the sauce.
  • Be cautious when opening the foil packet, steam will be hot and can cause burns.
  • For a wine-free version, substitute white wine with additional chicken broth.
  • Ensure the foil is tightly sealed to keep the fish moist and tender during baking.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce-recipe/