Low Carb

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce
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). 🙂

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce
It’s ready for the oven!

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
Now it’s time for the Lemon Parmesan 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.

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce
Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce & Garlic Spinach

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

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 Parmesan cheese and whipping cream creates a sauce that is perfect for my Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce recipe! Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 930 calories 32.5g fat
Rating: 4.4/5
( 71 voted )

Ingredients

  • 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

  1. Begin by seasoning the sea bass on both sides with sea salt, black pepper and Creole seasoning and set to the side.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the cooked fish and spinach from the foil. Pour on the sauce. Serve hot.
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 Parmesan cheese and whipping cream creates a sauce that is perfect for my Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce recipe! #fish #seafood #chileanseabass #lemonsauce #creamsauce #parmesan #garlicspinach #spinach #lowcarb #keto #seabass #healthymeals #dinnerideas

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 Parmesan cheese and whipping cream creates a sauce that is perfect for my Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce recipe! #fish #seafood #chileanseabass #lemonsauce #creamsauce #parmesan #garlicspinach #spinach #lowcarb #keto #seabass #healthymeals #dinnerideas

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38 comments

Kerri July 30, 2018 at 12:58 pm

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!

Reply
Eric August 2, 2018 at 4:49 pm

Thanks a lot Kerri I appreciate it.

Reply
Dominique | Perchance to Cook August 8, 2018 at 10:30 am

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!

Reply
Eric August 14, 2018 at 7:07 pm

Thanks a lot Dominique

Reply
Anna August 8, 2018 at 11:14 am

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.

Reply
Kelly Anthony August 8, 2018 at 1:55 pm

Confession: I’m not usually a fish lover, but I would eat this dinner any day of the week! Perfectly cooked and totally gorg!!!

Reply
Eric August 14, 2018 at 7:08 pm

Wow thank you I appreciate that Kelly!

Reply
Laura Cheney August 8, 2018 at 6:50 pm

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!

Reply
Eric August 14, 2018 at 7:08 pm

Thats really awesome to hear. Thank you for sharing Laura

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Sri Mallya August 8, 2018 at 8:19 pm

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

Reply
Eric August 14, 2018 at 7:09 pm

Thanks a lot Sri!

Reply
Daniela August 10, 2018 at 4:03 pm

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.

Reply
Eric August 14, 2018 at 7:09 pm

Daniela I appreciate that thanks

Reply
Jenni LeBaron August 11, 2018 at 11:22 am

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

Reply
Eric August 14, 2018 at 7:11 pm

Ok good deal thanks a lot Jenni!

Reply
Marisa Stewart August 11, 2018 at 12:31 pm

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.

Reply
Eric August 14, 2018 at 7:12 pm

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

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David Crowley August 11, 2018 at 2:14 pm

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.

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Eric August 14, 2018 at 7:13 pm

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

Reply
Abby @ WinsteadWandering August 12, 2018 at 5:09 pm

What a beautiful piece of fish! It looks perfect on its own, but your lemon Parmesan cream sauce has me drooling.

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Eric August 14, 2018 at 7:14 pm

Thanks a lot Abby!

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Vanessa Vickery August 12, 2018 at 5:59 pm

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,

Reply
Eric August 14, 2018 at 7:15 pm

Any white fish would be just fine Vanessa. Thanks!

Reply
Lorie August 12, 2018 at 10:32 pm

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

Reply
Eric August 14, 2018 at 7:16 pm

Thank you Lorie!

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Heather August 13, 2018 at 3:20 am

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

Reply
Eric August 14, 2018 at 7:16 pm

Thanks a lot Heather!

Reply
James Powell September 2, 2018 at 12:26 am

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!

Reply
Eric September 6, 2018 at 6:24 pm

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

Reply
Marcia September 5, 2018 at 1:16 pm

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

Reply
Eric September 6, 2018 at 6:27 pm

Thanks Marcia!

Reply
Jasmine September 16, 2018 at 11:44 pm

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

Reply
Eric September 19, 2018 at 8:44 am

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!

Reply
mel September 18, 2018 at 10:15 pm

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.

Reply
Eric September 19, 2018 at 8:49 am

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!

Reply
Puja September 29, 2018 at 2:24 pm

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?

Reply
Eric October 1, 2018 at 9:42 am

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

Reply
Eric October 12, 2018 at 10:24 am

Thanks a lot Puja! I think it won’t be much of a difference because everyone has their preference so I think it would turn out great.

Reply

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