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Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

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5 from 69 reviews

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


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!


Units Scale

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


  1. Preheat oven to 400 degrees.
  2. Season the sea bass on both sides with sea salt, black pepper, and Creole seasoning. Set to the side.
  3. Heat a cooking pan to medium heat and add butter. Once the butter melts, add minced garlic and cook it for 1 minute. Add the spinach and pour heavy cream over the spinach. Cook spinach until it begins to wilt (but do not overcook as it will finish in the oven). Remove from heat.
  4. On 2 large pieces of foil, add half of the slightly cooked spinach to the center of each piece. Place the sea bass over the spinach and seal the foil together so the fish can steam.
  5.  Bake the fish for 12 minutes on a baking sheet (paid link) to prevent leakage. Set to the side when done.
  6. While the fish is cooking, you can prepare the sauce. Heat a separate cooking pan to medium heat and add butter. Once the butter melts, add flour and minced garlic. Allow to cook for 1 to 2 minutes.
  7. Add white wine and chicken broth and cook for 3 minutes. Add the heavy whipping cream, parmesan cheese, garlic powder, oregano, black pepper, and sea salt.
  8. Zest the skin of the lemon into the sauce. Slice the lemon in half and squeeze both halves of juice into the sauce. Cook on medium-low heat until well blended.
  9. Remove the cooked fish and spinach from the foil. Pour on the sauce.



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

Feel free to use white cooking wine in place of white wine.

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


  • Calories: 930
  • Fat: 32.5g