If you are trying to incorporate more fish into your diet but are not a fan of that “fishy” taste then this post on how to bake chilean sea bass fillets is for you! This is one of the easier recipes that I have ever made but tasted like it took hours which is always a win.
Sea bass is a white fish and is high in omega-3 fatty acids and healthy fats.
Watch How to Bake Chilean Sea Bass Fillets
Sides for Baked Sea Bass Fillets:
I served this dish with mashed potatoes and loved it because the excess sauce went perfectly with them. You could also use white or brown rice, quinoa, cauliflower rice, or whatever carb you like. If you want to keep it keto then just have the sea bass and spinach alone.
How to Make Baked Sea Bass Fillets
Ingredients:
1 lb seabass
2 tbsp olive oil
1/4 cup unsalted butter
2-3 garlic cloves minced
3 cups spinach more or less
1/4 cup heavy cream
salt/pepper to liking
Instructions:
Season seabass with salt and pepper on both sides.
Add butter and garlic to pan over medium heat, saute for 1 minute.
Add spinach and 1/4 cup of cream over spinach, cook until spinach begins to wilt. Make sure not to overcook because it will finish in the oven.
Cover a baking sheet with aluminum foil, add spinach to the center of the foil, add seabass on top and seal with foil so the fish can steam.
How to Bake Chilean Sea Bass Fillet
Preheat oven to 400 degrees.
Bake for 12-20 minutes, depending on how thick the piece of fish is.
Benefits of Eating Sea Bass
Provides about 6 to 11% of your recommended daily value of magnesium and potassium.
Perfect if you are trying to lose weight since sea bass is high in protein but low in calories.
You need to try these baked sea bass fillets if you are trying to incorporate more fish into your diet! This recipe is full of nutrients and is so easy to make!
Prep Time10mins
Cook Time25mins
Total Time35mins
Course: Main Course
Cuisine: American
Keyword: baked fish, baked sea bass, fish and spinach, fish recipes, greek chicken recipes, sea bass, seabass
Servings: 4people
Ingredients
1lbseabass
2tbspolive oil
1/4cupunsalted butter
2-3garlic cloves minced
3cups spinachmore or less
1/4cupheavy cream
salt/pepperto liking
1/2lemonjuice
1/4cupwhite wine
1/4cup parmesan cheese
4garlic clovesminced
3tbspbutter
2tbsparrowroot powder
1/2cupheavy cream
1/4cupchicken broth
1tspitalian seasoning
salt/pepper
Instructions
Seabass with Spinach
Preheat oven to 400°.
Season seabass with salt and pepper on both sides.
Add butter and garlic to pan over medium heat, saute for 1 minute.
Add spinach and 1/4 cup of cream over spinach, cook until spinach begins to wilt. Make sure not to overcook because it will finish in the oven.
Cover a baking sheet with aluminum foil, add spinach to the center of the foil, add seabass on top and seal with foil so the fish can steam.
Bake for 12-20 minutes depending on how thick your fish is.
Lemon Sauce
Heat a pan over medium heat and add butter.
Add arrowroot and garlic, sautee for 1-2 minutes.
Add wine, simmer for 3 minutes, or until the wine starts to cook off, add the chicken broth and simmer for 1 minute.
Add the heavy cream, parmesan cheese, pepper, salt, and italian seasoning. Simmer for 1 minute.
Turn off heat, add lemon zest and juice, allow everything to come together.
