Who doesn’t love Chilean Sea Bass? It’s rich, buttery, moist, and flaky and literally melts in your mouth. But what’s really strange is it’s not actually sea bass. It’s original name, Patagonian toothfish, doesn’t sound that appetizing so I don’t blame them for changing the name (way back in 1977). 🙂
Chilean Sea Bass can be found in the southern ocean areas of Chile, Argentina, South Africa, and New Zealand which is probably why this variety cost more than the average fish per pound. If you’ve ever enjoyed it, you know it’s worth every single dime.
Back home in Louisiana the variety of fish options seemed to be limited to catfish, redfish, Sac-a-Lait and perch. Once I began to travel, I was able to gain an appreciation for different types of fish that were more prevalent in other regions. And that brings me to this delicious foil-baked Chilean Sea Bass with Lemon Parmesan Cream Sauce!
Baking this delicious dish sealed in foil along along with garlic cream spinach adds additional flavor while it steams the fish to perfection. The lemon sauce blended with the Parmesan cheese and whipping cream was a sauce experiment that ended up being a home-run.
When you want to turn your kitchen into an upscale dining experience give this Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce a try – paired with your favorite red or white wine, of course.
Chilean Sea Bass with Lemon Parmesan Cream Sauce
Print ThisIngredients
- 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:
- 1 Lemon
- 1/4 cup White Cooking Wine
- 1/2 cup Chicken Broth
- 1 cup Heavy Whipping Cream
- 3 tbsp. Grated Parmesan Cheese
- 1/2 tsp. Garlic Powder
- 1 tsp. Oregano
- 3 tbsp. Butter
- 1/4 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 3 tsp. Minced Garlic
Instructions
- Begin by seasoning the sea bass on both sides with sea salt, black pepper and Creole seasoning and set to the side.
- Pre-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 over cook. 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.
- Pre-heat oven to 400 degrees and cook the fish for 12 minutes within the foil on a baking sheet to prevent leakage. Set to the side when done.
- While the fish is cooking, pre-heat separate cooking pan to medium heat and add butter. Once the butter melts, add minced garlic and allow to cook for 1 to 2 minutes. Add 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 it binds together.
- Remove the cooked fish and spinach from the foil. Pour on the sauce. Serve hot.
27 comments
This looks amazing! Sea bass is one of my favorite fishes, but living in Louisiana, we always have catfish and freshwater bass in our freezer. I can’t wait to try this!
Thanks a lot Kerri I appreciate it.
Yummmm this is exactly my kind of fish recipe! I love foil wrapped fish because the flavors really bake into the fish. That lemon parmesan cream sauce has me drooling!
Thanks a lot Dominique
I’m not a huge fan of fish, but must admit, this looks very tasty!!! And I love when culinary experiments go well, that sauce looks soooo creamy and tasty! Perfect to finish the whole dish up.
Confession: I’m not usually a fish lover, but I would eat this dinner any day of the week! Perfectly cooked and totally gorg!!!
Wow thank you I appreciate that Kelly!
This was absolutely delicious. I’m not kidding, I licked my plate clean. I had to use flounder as no sea bass was available; I bet it would be even more delicious with the sea bass!
Thats really awesome to hear. Thank you for sharing Laura
I am totally in love with sauce. Such a flavorful recipe. Looks so perfect!
Thanks a lot Sri!
This looks AMAZING. I love sea bass, but it often comes out a little bit flavorless. I think that would be impossible with the garlicky spinach and cheesy sauce that you paired it with, so I can’t wait to give it a try.
Daniela I appreciate that thanks
This looks absolutely fantastic. My fella is Keto and this looks like it would fit really well into his diet.
Ok good deal thanks a lot Jenni!
Superb recipe!! We do love our seafood and Chilean Sea Bass is right up there. It is one special fish and I really like how you included the creamy spinach in the foil packet. This is a keeper of a recipe. Will be trying it out soon.
Thanks a lot Marisa! Please let me know how it goes.
I’m not sure if I’ve tried Chilean sea bass…perhaps I was deterred by the price but will have to give it a try. Your preparation looks delicious! Pinned to my recipes to try board.
Yes it can cost but you can substitute a different white fish of preference and I’m sure it would come out just as good. Thanks David
What a beautiful piece of fish! It looks perfect on its own, but your lemon Parmesan cream sauce has me drooling.
Thanks a lot Abby!
I have not tried Chilean sea bass before!! Not sure if that is available in Australia. Will have to check it out as the recipe sounds amazing,
Any white fish would be just fine Vanessa. Thanks!
When it comes to fish, it’s the sauce that firs it for me. And this one is perfection!
Thank you Lorie!
Absolutely gorgeous and what a perfect recipe. Chilean sea bass is one of my favorites and this sauce is out of control!!
Thanks a lot Heather!