FOIL BAKED CHILEAN SEA BASS WITH LEMON PARMESAN CREAM SAUCE RECIPE
Who
doesn’t love Chilean Sea Bass? It’s rich, buttery, moist, and flaky and
literally melts in your mouth. Delicious !
Prep
Time : 5 mins
Cook
Time : 15 mins
Total
Time : 20 mins
Servings : 2
Nutrition
facts: 930 calories 32.5g fat
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.
Recipe from dudethatcookz.com
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