Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

Did someone say Foil-Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce? Sounds good, right?! Making this delicious Chilean Sea Bass in foil along with garlic creamed spinach topped with a lemon parmesan cream sauce makes for the perfect dinner idea anytime!

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

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.

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

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!

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

How to bake Chilean sea bass:

  • I kept the seasoning simple in this recipe. Just season the sea bass on both sides with sea salt, black pepper, and Creole seasoning.
  • Sauté the minced garlic in butter for 1 minute. Add in the fresh spinach and heavy cream. You’ll want to cook the spinach until it begins to wilt, but don’t overcook it because you’ll be putting it in the oven in a later step.
  • Grab your foil and place half of the cooked spinach in the center. Place the sea bass over the spinach and seal the foil leaving enough room so the fish can steam. You’ll bake the seabass on a baking sheet (paid link) for 12 minutes at 400 degrees.
  • While the fish is cooking, you can start preparing the Parmesan Cream Sauce. Add butter, flour, and minced garlic to a pan and sauté for a few minutes. Add your wine and chicken broth and cook for another 3 minutes. Lastly, add the heavy whipping cream, parmesan cheese, flour, garlic powder, oregano, black pepper, sea salt, fresh lemon zest, and freshly squeezed lemon juice.
  • Once the fish is done, pour on the sauce and serve.

Tips & Substitutions

  • You can substitute any white, flaky fish in this recipe. For example, cod, red snapper, grouper, etc.
  • The 12 -minute cooking time is for an average-sized 6 oz. (around 2 inches thick) Chilean sea bass. If you have a larger or thicker piece, you may need to cook your Chilean sea bass for up to 8 minutes longer. Adjust your cooking time in 2-minute increments if you are unsure.
  • When you remove the fish and spinach from the foil, be sure to drain/discard any excess liquid that would have developed during the baking process. The only liquid you’ll need is from that delicious sauce!
  • I like a lot of sauce and will typically use the leftover sauce for other recipes later in the week. The lemon Parmesan sauce is perfect on many other dishes, including pasta!
  • If you are not planning for (or do not want any) excess sauce, you can split the recipe for the Lemon Parmesan Sauce in half.
Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

Baking this delicious dish sealed in foil 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. I actually use this sauce on so many recipes, including fresh pasta!

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

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.

Here are a few more seafood recipes you might enjoy:

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Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce


  • Author: Eric
  • Total Time: 20 minutes
  • Yield: 2 1x

Description

Baking this delicious Chilean Sea Bass in foil along with garlic cream spinach served topped with a lemon parmesan cream sauce makes for the perfect dinner idea anytime!


Ingredients

Scale
  • 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 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
  • 2 tbsp. All-Purpose Flour
  • 1/4 tsp. Sea Salt
  • 1/2 tsp. Black Pepper
  • 3 tsp. Minced Garlic

Instructions

For the fish:

  1. Pre-heat oven to 400 degrees.
  2. Season the sea bass on both sides with sea salt, black pepper, and Creole seasoning and set to the side.
  3. 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.
  4. 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.
  5.  Bake the fish for 12 minutes within the foil on a baking sheet (paid link) to prevent leakage. Set to the side when done.

For the sauce:

  1. 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.
  2. 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.
  3. 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
  4. Remove the cooked fish and spinach from the foil. Pour on the sauce. Serve hot.

Notes

You can substitute any white, flaky fish in this recipe. For example, cod, red snapper, grouper, etc.

The 12 -minute cooking time is for an average-sized 6 oz. (around 2 inches thick) Chilean sea bass. If you have a larger or thicker piece, you may need to cook your Chilean sea bass for up to 8 minutes longer. Adjust your cooking time in 2-minute increments if you are unsure.

When you remove the fish and spinach from the foil, be sure to drain/discard any excess liquid that would have developed during the baking process. The only liquid you’ll need is from that delicious sauce!

I like a lot of sauce and will typically use the leftover sauce for other recipes later in the week. The lemon Parmesan sauce is perfect on many other dishes, including pasta!

If you are not planning for (or do not want any) excess sauce, you can split the recipe for the Lemon Parmesan Sauce in half.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Nutrition

  • Calories: 930
  • Fat: 32.5g

Keywords: chilean sea bass,lemon parmesan cream sauce, baked fish, foil baked fish, baked chilean sea bass, roasted bass

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Recipe rating

177 Comments

  1. I saw the 5/5 reviews with so many comments and I thought – yeah, ok, no bots there for sure. But I only trust myself to cook fish in foil and I had a beautiful 1.5lb cut of Sea Bass, and every other recipe was pan-seared. I have no experience with pan-searing, so I came back here and went for it.

    This. Is. High-end. Restaurant. Quality. 100%. And I’m not even the best cook! Amazing, 10/10. Thank you so much for posting!






    1. Eric Jones says:

      Hi, Kari! We love this feedback! Thank you for trusting us and for trying this recipe. So glad you enjoyed it. 🙂

  2. OMG This was so delicious!! I didn’t have enough spinach so i used some broccoli cut up real small, this was huge hit with the family, even the picky 11 year old 😁 Will be making again ASAP!






    1. Eric Jones says:

      We love to hear that, Sharon!

  3. Wow! Awesome goodness, and fun to make.






    1. Eric Jones says:

      Thank you, Dotty!

  4. Someone up top captured my sentiments exactly …DUDE!!!! Made this tonight using cod. Served over brown rice. Absolutely delicious!!! Hubby says we can try using halibut next time. Thanks so very much for sharing.






    1. Eric Jones says:

      You are very welcome, Deborah! It’s great with so many types of white fish!

  5. Meredith Howard says:

    Question: Can I bake without the foil pouch just on a baking sheet? I’m thinking of doing like 8. Also, will the sauce break or do I need to put in a thermos to keep warm? I’m bringing to a dinner party at someone’s house. Thanks!!

    1. Eric Jones says:

      Hi Meredith! The foil seals in the moisture and almost steams the fish. However, this recipe is just as great without wrapping the fish in foil. Because I have not tested this technique with this recipe, I cannot provide an exact cook time. On the sauce breaking, place it into a container that doesn’t shock the temperature (you mentioned a thermos). There is very little butter and zero oil, so it should do fine. Bring a whisk just in case. 🙂

  6. My husband and I love this recipe. I have made it several times and I have used it with halibut as well. The sauce is perfect!






    1. Eric Jones says:

      Halibut is great with this sauce! Thank you, Brenda!

  7. I’m trying his tonight, looks amazing! I’m thinking about adding cherry tomatoes to the foil packets, what do you think?

    1. Eric Jones says:

      Absolutely! I love cherry tomatoes as well and it would be a great addition.

  8. All I can say is DUDE!!!! Great recipe! Sea bass is one of my go to choices for dining out. I made it exactly as you suggested, didn’t change a thing. This will be a go to for special date nights for us! Thanks so much!!






  9. The sauce was killer! I am a sauce girl and a keto person (used almond flour worked great). I did sear it in a pan and finished it in the oven instead of steaming, turned out great! Served over garlic cauliflower rice with fresh asparagus from the garden. Thank you for a keeper!






    1. Eric Jones says:

      Thanks for sharing Carol. I am definitely a sauce lover so I’m really glad you enjoyed it. Almond flour is a great alternative so good deal!

  10. Michelle Pham says:

    Thank you so much for sharing this amazing recipe!! I made it with skin-on sea bass and seared the skin beforehand. It came out sooo delicious!






    1. Eric Jones says:

      Michelle thanks so much for your feedback. I truly appreciate it and glad you enjoyed it.

  11. Absolutely delicious! I made this recipe last night and my husband said it was worthy of a Michelin restaurant! I left out the flour and added extra cheese to the sauce to make it more keto-friendly and it worked out fine. I served it over sauteed mushrooms and very thinly sliced zucchini to keep it keto. My only feedback about the recipe is that I didn’t see the tip about halving the sauce recipe until I had already made it. It would be helpful if that was earlier in the text. (I will definitely use the extra in something else in the next few days though.)






    1. Eric Jones says:

      Thanks, KL! That is quite the compliment! Your feedback is noted on mentioning the portion earlier. Glad it was a hit for you and your husband.

  12. I made this for dinner tonight and it was a huge hit! Thank you for this recipe. My husband and I loved it. I served it over mashed potatoes.






    1. Eric Jones says:

      Yes, Ashley! We love to hear it!

  13. Cynthia Shick says:

    Definitely the best Csea bass recipe ever! So easy and delicious!






    1. Eric Jones says:

      Whoo hoo! Thanks, Cynthia!

  14. What’s a good substitute if you don’t have white wine

    1. Eric Jones says:

      Hi, Jessica. You could sub white wine vinegar, chicken broth, or even ginger ale.

  15. This was amazing, my son said it was like eating a 5 star meal. We served over mashed potatoes and stacked it to make it look fancy. Very easy recipe and will make again, thank you!! Cant wait to try out your other recipes.






  16. Delicious!! I made this last night for dinner. My husband said it was better than a 5 start restaurant. My toddler even loved it! He loves sauces and this sauce is pretty fantastic!

    I did not have heavy whipping cream handy so I used your advice on a previous comment (half and half plus butter). Yum!






  17. Lynn DiChristina says:

    Loved this recipe, Chilean Sea Bass never disappoints, but this sauce was a perfect coupling for it!! It was a perfect blend of richness, and mild flavor not to overpower the buttery flavor of the Bass.






    1. Eric Jones says:

      Thanks a lot Lynn! Sea Bass is awesome and I’m so glad you enjoyed this recipe. Thank you for sharing!

  18. So, before making this recipe, I was banned from cooking fish in the house because I stink it up every time and the meal isn’t even that good. Until tonight! My family LOVED this and it was really so easy and no stink!! And, you can easily have this without the sauce (but I don’t know why you would!). Thank you!!!






    1. Eric Jones says:

      Now that was a funny background story! Thanks so much for sharing. And really glad you can make fish in the house again! -)

  19. You, Sir Eric, are a genius!!! I had my husband wrapped around my pinky after serving him this fabulous dish. I can truly say that I totally enjoyed making this as much as consuming it! Can’t wait to use the extra sauce … I think it would be lovely with some lobster and pasta!!! I will follow the Dude That Cookz from now on. Thank you! Thank you! Thank you!






    1. Eric Jones says:

      Love to hear this! Haha. So glad you both enjoyed it, Gwen.

  20. This was very decadent! I used sea bass and substituted 1/2 and 1/2 to lighten it up- worked great! We had extra brussel sprouts so I pulled off the leafs and cooked before I added the spinach in. The brussel spout held up nicer than the spinach and gave it nice texture. Didn’t have creole seasoning so I substituted Cajun just fine.






    1. Eric Jones says:

      The Brussels sprouts sound great! Glad you enjoyed it!

  21. does this dish require dried or fresh oregano?

    1. Eric Jones says:

      Hi, Bekah. This recipe used dried oregano.

  22. Simply amazing! This is a dish to impress, so I am making it for Christmas dinner for my parents. My 8 year old son loved it so much he asked for seconds. I cooked fettuccini then placed the creamed spinach and sea bass on top, then poured the sauce over it. This was my first time eating Chilean Sea Bass and it did not disappoint! The fish is hard to find and quite expensive, but so worth it. Thanks for sharing!






    1. Eric Jones says:

      Yes, this fish is great for any special occasion and can be hard to find sometimes. We’re so glad your family loves it and I hope your parents did as well!

  23. This recipe is phenomenal. My roommate says restaurant quality. The sea bass is worth the splurge. I could seriously eat this every week. Thank you. Amazing!






    1. Eric Jones says:

      Hey Tanya! Thanks so much! I love to hear this type of feedback.

  24. Barb Cook says:

    I made the recipe with sea bass. The lemon Parmesan cream sauce was phenomenal. Recipe actually made too much sauce. Sauce with the spinach was watery






    1. Eric Jones says:

      Yes, this makes a lot of sauce. You can half the recipe if you don’t need as much. To ensure it is not watery, I typically allow the fish and spinach to drain before placing it on a serving plate to serve with the sauce. A lot of liquid is developed during the baking process. Glad to hear you enjoyed the sauce.

  25. Well, this dish was certainly delicious! I had to cook mine a bit longer, like an extra 7-8 min but I’m assuming we had larger cuts of fish.

    I didn’t have any spinach on hand so I left it out and it still turned out well! Added a little “extra” butter, but really, we did have large cuts of fish. I also added a bit more parm, salt, pepper and garlic salt, than the recipe called for. Adjusted to taste. So good! We ended up just dipping our fish in to the Alfredo and no o want to use the leftover for pasta!






    1. Eric Jones says:

      That sauce is certainly great with pasta! And yes, you may need to adjust the cooking time for larger or thicker cuts. Glad you enjoyed it!

    2. This was super delicious easy beautiful. Made it twice






      1. Eric Jones says:

        Awesome! This is definitely a favorite and I too make it often. Thanks for trying the recipe, Stefania!

  26. Liana Assenmacher says:

    Hello! I was hoping to try this dish out this week. I am dairy free so would you recommend making a cashew cream sauce in place of the heavy cream for both the fish and sauce?

    1. Eric Jones says:

      Unfortunately, I haven’t tried it with anything aside from heavy cream so I can’t be certain on how it would turn out. However, since cashew cream can have a thick and creamy texture, it is worth a shot.

    2. Brienne Remy says:

      I tried this recipe last night with Ripple (pea protein) milk instead of dairy milk and it was delicious. Ripple is not as heavy as cream of course, but it’s similar to whole milk and thickened up just fine. I did include the cheese, since the recipe only calls for a little parmesan. But, you could probably leave it out and have a nice garlic cream sauce.






      1. Eric Jones says:

        Thanks for sharing, Brienne!

    3. Hey Liana,
      I just made this tonight with vegan cooking cream! You can get it at health food stores. Ours was made from soy, but there are other options like oat, too. Turned out great!






      1. Eric Jones says:

        Thanks, Liana! Glad the cream swap worked well!

  27. Matthew Jones says:

    Wow!!!
    I have to say, My wife and I are just wanted to say what a wonderful recipe!, The flavours work so well together.
    An absolute hit for us. Highly recommend
    Well done Dude!
    Matt & dawn UK






    1. Eric Jones says:

      Matt and Dawn – thank you for taking the time to provide your feedback on the recipe! Glad to hear it was a hit!!

  28. Nicole Lee Clapp says:

    Delish! I pan seared the bass in ghee. Awesome sauce, I love the freshness the lemon adds.






    1. Eric Jones says:

      Ghee sounds fantastic!

  29. It was very tasty I will make it again.






    1. Eric Jones says:

      Awesome! Thank you!

  30. Great recipe! I did it without spinach but substituted for asparagus on the side. Sauce is having a great texture and very tasty!






    1. Eric Jones says:

      Thank you! It really does go great with any vegetable.

  31. I eat gluten free, therefore, I substituted the flour with almond flour. I also substituted the butter for ghee and the heavy cream for evaporated milk. Awesome recipe and super delicious!!






    1. Eric Jones says:

      Awesome! Glad it still worked out for you!

  32. This was amazing!! Whole family loves it. I will be making again very soon. Thank you so much for sharing recipe!






    1. Eric Jones says:

      Awesome! Thank you for trying it out!

  33. Pamela wolff says:

    Thanks for this awesome recipe!!! It is a elegant entire and delicious!! Wouldn’t change a thing!!

    1. Eric Jones says:

      Thanks, Pamela! That’s great to hear! Thanks for sharing. 🙂

  34. Very good. I’d use about one tablespoon less flour for my sauce and then half the salt amounts for personal preference but incredibly easy to make and really simple to clean up. I’m full without feeling overly stuffed. And it feels clean which is nice.






    1. Eric Jones says:

      Thanks, GG! Glad you gave it a try and found ways to make it your own the next time you enjoy it! Thanks for stopping by and sharing your feedback.

  35. Great dish. I enjoyed making it as much as eating it. Easy and delicious!






    1. Eric Jones says:

      Thank you! And thanks for giving it a try!

  36. OMG this was so good!!! Served over couscous to soak up the sauce. The sauce alone is worth making again,






    1. Eric Jones says:

      Awesome, Laura! Yes, the sauce is amazing by itself and can be used in so many recipes! Thanks for sharing your feedback.

  37. I made this using halibut it was so delicious I’ve done it twice so far and I did save this off as you suggested it’s great
    It was so easy to do unbelievable and well worth it thank you






    1. Eric Jones says:

      Halibut is great with this recipe! Thanks for sharing your feedback!

  38. Kerryanna says:

    I pan seared the sea bass, but the sauce was fantastic. Thank you!






    1. Eric Jones says:

      Pan-seared is also a great option with this sauce! Thanks for letting me know you enjoyed it!

  39. Absolutely delicious! and super easy!






    1. Eric Jones says:

      Thank you!! Glad it was a hit!

  40. I always use the same recipe for Ch Sea Bass to be safe, as it is so expensive. Tonight I tried this recipe. It’s FABULOUS!! We Loved it!! Thank you for a New recipe!!






    1. Eric Jones says:

      Hey, Donna! I get it! It is hard to step out when you already have your tried and true recipe — why change it when it works. However, I am glad you gave my Chilean Sea Bass a shot! Happy to see your family enjoyed it.

  41. Love this recipe, but it has taken me a little longer to cook the seabass. Love the cream sauce and made broccoli too!






    1. Eric Jones says:

      Hello Kris! Yeah, cooking times may vary a little depending on oven temperatures and thickness of the fish. Glad it still turned out great for you!

  42. This was incredible!!!! I’m staying in Kauai, Hawaii for a few weeks and bought fresh sea bass from a local fish market, I searched recipes and finally settled on this one and boy am I glad that I did! It was one of the best dishes that I’ve ever cooked. Thanks so much!






    1. Eric Jones says:

      That just made my day, Ashton! Thanks for stopping by and letting me know how much you enjoyed it. It’s comments like this that keep me cooking.

  43. I can’t have heavy cream. Any recommendations for substitutions? I was thinking half and half or evaporated milk. Thank you.

    1. Eric Jones says:

      Hello, Sue. I’d go with half-and-half plus butter. Melt ¼ cup butter and slowly whisk in ¾ cup half-and-half. This is the equivalent of 1 cup of heavy cream. If the sauce is on the thin side, add a tablespoon of flour (at a time) to thicken it.

  44. This was quite possibly the best fish I have ever eaten! Thank you!






    1. Eric Jones says:

      What a compliment! Thanks, Andrea!

  45. 5 stars all the way. Outstanding! Thank you for such a delicious recipe.






    1. Eric Jones says:

      Hey Kerry! Thanks for stopping by and sharing what you thought of the recipe. Glad you enjoyed it!

  46. Hi can this lemon parmesan sauce be prepared and frozen ahead of a big
    dinner party to save me time ( and stress ! ) thanks

    1. Eric Jones says:

      Hello, Chris! It absolutely can be frozen ahead of time.

  47. This was sooooo good! Super easy. Didn’t have creole , used Trader Joe’s “ Chile lime” blend

    1. Eric Jones says:

      Nice substitution! Thanks for checking it out Jr!






  48. Excellent really good my husband and I are on a keto diet only love it thanks for sharing

    Lindsey






    1. Eric Jones says:

      Thank you for sharing. This is a good recipe for the Keto diet. Thanks again, Lindsay!

  49. Cheyanna New says:

    My husband and I love this recipe. We are having a dinner party this weekend and this is the main course. Wondering what wine you would or have paired with it?

    1. Eric Jones says:

      Thanks so much! I think a good Malbec or even a Pinot Noir would be great. I personally don’t drink a lot of white wines, but I would think a Riesling would pair well. Please let me know how it goes. Thanks again!!

  50. Carolyn Herrera says:

    Delicious, but its quite a bit of prepping work…






    1. Eric Jones says:

      Thanks so much Carolyn for giving it a try. Yes it can be a bit of prep work but hopefully it was worth it. Thanks again!

  51. This recipe was a huge hit in my house! Thank you!






    1. Eric Jones says:

      Thanks for trying it out Jennifer! Glad you enjoyed!

  52. Dude!!!!! This is soooo freakin’ good. We grilled the sea bass (‘cause we live in Florida and the weather is beautiful this time of year). I sautéed the spinach first and then added it to the AMAZING sauce at the end. Great recipe. Will watch for more from you. ??






    1. Eric Jones says:

      Wow this is awesome. Thanks so much I truly appreciate that. I’m glad you all enjoyed it.

  53. Holley Setliff says:

    Is this recipe Paleo?

    1. Eric Jones says:

      Hey Holley — Because of the dairy products (cheese, butter, heavy cream) used in this recipe, it is technically not Paleo.

  54. Want to make this for our family of six. Do you think I can bake 6-8 filets on a bed of the creamed spinach in a 9×13 baking dish, then covered tightly with foil and baked? Then pour the sauce on top of fish after plated? I don’t want to do individual foil packets.

    1. Lynn I think that idea will work fine as long as a fish is covered and sealed with foil paper I think you would still have the same effect so I say go for it!

  55. Just made this this evening. My husband and I are huge fans now! We enjoy new recipes especially fish ones. This had perfect flavor. I paired it with plain couscous, so not to take away from the flavors of the fish. My only issue was getting the sauce thick, but the sauce still had amazing flavor.

    1. Molly this is so awesome! Thanks so much I really appreciate it.

  56. Good day! Would you mind if I share your blog with my myspace group?
    There’s a lot of folks that I think would really appreciate
    your content. Please let me know. Thank you

    1. Yes that is not a problem at all. I appreciate the support so thank you.

  57. I know people have substituted other white fish, but what about a SALMON fillet for this recipe? Not sure if that sauce would pair well with salmon (?) Whole recipe sounds REALLY good. Can’t wait to try it!

    1. Thanks so much Karen. I’m not sure about Salmon to be honest. Because of its flavor profile, it may not blend well with the other ingredients in this dish. But I’m an experimental type of person so I would probably make a small batch to test it.

  58. Just wondering if it can be made in parchment paper instead of foil? Going to try it any way. Will let you know

    1. Hello Melinda honestly I’m not sure. I’ve never tried to use it to cover anything so I can’t say that I know. I apologize.

  59. Might give this a tweak, substituting homemade egg noodles & peas.
    Very complimentary with that delicious sauce.

    1. Cool sounds like I need to come take a cooking class from you Richard. Thanks a lot!

  60. Hi Eric,
    I made this with Cod (we are from Boston and it is readily available) . Me and my
    Husband loved it. Absolutely delicious. We are always looking
    For ways to elevate our fish dishes and this really hit the mark!
    Thanks so much for the recipe.

    1. This is pretty awesome Cindy I truly appreciate it!!

  61. Not a big fish cooker so how would I do this with frozen fish?

    1. Hello Amy, I think fresh fish would be a lot better. I wouldn’t recommend frozen but if that’s all you have then make sure you allow it to sit long enough to completely thaw before cooking.

  62. I have tried several recipes each successful but this one is the best. My wife Karen and I loved it so much that I made it three times in two weeks.Each time I made I knew what I was going to eat the next day. Spaghetti with the extra sauce.My wife fell in love with sauce and decided to use it with spaghetti. That too was a hit. Thanks.

    1. Arthur, thanks so much for sharing this. This is what keeps me inspired to continue trying to be creative and try to make good food for food lovers. This is awesome!!

  63. This was delicious!!! It was SO easy to make! We paired it with buttered spaghetti noodles and put some of that yummy sauce over it. We used cod from Costco and it tasted fantastic. (also more affordable option) Very simple directions! We loved it so much we are going to make it again tonight for my parents.

    1. Connie this is so awesome! Thanks so much for sharing I appreciate that and its give me encouragement so thanks again!!

    1. Eric Jones says:

      Thanks, Lupe! Glad you enjoyed it!






  64. This looks delicious, going to try this out….but what if I don’t use Chilean sea bass and just use regular season bass…will it still turn out delicious?

    1. Hello Puja! Absolutely, any sea bass would be equally perfect for this recipe.

  65. wow sounds delish. cooking this tomorrow for guests. to save time am wondering if it will work with the full filletted fish. will use regular sea bass or nile perch as we dont get the chilean sea bass in my country.

    1. Hello Mel! Any white flaky fish will do so regular sea bass or perch would work perfectly. And you should be fine with covering the entire/whole fish filet in foil (on top of the creamed spinach). Enjoy!

  66. Any recommendations for the white wine , first time cooking with wine?

    1. Hello Jasmine! You can actually just go with the “white cooking wine” that you can get from your local grocer. It would be located near the vinegar. Hope you enjoy it!

      1. Never, repeat NEVER, use “cooking wine” as a substitute for white wine.
        Read the label….would you drink it? You cook with what you like to drink.

        1. Thank you Richard for the info I will definitely keep that in mind.

  67. This looks so good. I’m trying this tonight.

  68. James Powell says:

    Frozen Chilean Sea Bass is sold at Costco in the US. It’s quite pricey, but worth it. I’ll be doubling the recipe for 4 adults. Sounds delicious!

    1. Yes it can be a little pricy but other white fish can work as well. Thanks James!

  69. Absolutely gorgeous and what a perfect recipe. Chilean sea bass is one of my favorites and this sauce is out of control!!

  70. When it comes to fish, it’s the sauce that firs it for me. And this one is perfection!

  71. 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,

    1. Any white fish would be just fine Vanessa. Thanks!

  72. 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.

    1. 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

  73. Marisa Stewart says:

    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.

    1. Thanks a lot Marisa! Please let me know how it goes.

  74. This looks absolutely fantastic. My fella is Keto and this looks like it would fit really well into his diet.

    1. Ok good deal thanks a lot Jenni!

  75. 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.

    1. Daniela I appreciate that thanks

    2. So delicious! At the last minute I realized my whipping cream was expired and substituted fat-free half & half and was pleasantly surprised that I didn’t miss the real thing. Thank you!






      1. Eric Jones says:

        Awesome, Brenda! Glad it worked out. I think the butter made up for it. 🙂

  76. I am totally in love with sauce. Such a flavorful recipe. Looks so perfect!

  77. Laura Cheney says:

    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!