Tuesday, April 9, 2019

Foil Baked 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 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.

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

 Get full Instructions: Click here