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
- Begin by seasoning the sea bass on both sides with sea salt, black pepper and Creole seasoning and set to the side.
- 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.
- ....................................
- ..........................................
Full Instructions : Click Here