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Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce #dinner #comfortfood

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce #dinner #comfortfood

Did somebody say Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce? Sounds great, right?! Making this tasty Chilean Sea Bass in foil alongside garlic cream spinach served bested with a lemon parmesan cream sauce makes for the ideal supper thought whenever!

Back home in Louisiana the assortment of fish choices appeared to be constrained to catfish, redfish, Sac-a-Lait and roost. When I started to travel, I had the option to increase a gratefulness for various sorts of fish that were increasingly predominant in different locales. What's more, that carries me to this tasty foil-prepared Chilean Sea Bass with Lemon Parmesan Cream Sauce!

Heating this scrumptious dish fixed in foil along alongside garlic cream spinach includes extra flavor while it steams the fish to flawlessness. The lemon sauce mixed with the Parmesan cheddar and whipping cream was a sauce explore that wound up being a grand slam. I really utilize this sauce on such huge numbers of plans, including new pasta!

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Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce #dinner #comfortfood

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 (or wine of choice)
  • 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
  • 3 tbsp. All Purpose Flour
  • 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 flour, 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.

For more detail : bit.ly/322j58D

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