Luscious Lemon-Garlic Sea Bass with Creamed Spinach

Pat the sea bass fillets dry with a paper towel and season both sides with Creole seasoning, black pepper, and sea salt.

Cook the Sea Bass:

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the sea bass fillets to the pan, skin-side down. Cook for about 4-5 minutes on the first side until crispy and golden brown.

Flip the fillets over, add the remaining tablespoon of butter to the pan, and cook for another 2-3 minutes or until the fish is fully cooked through (internal temperature of 145°F). Drizzle with fresh lemon juice just before serving.

Prepare the Creamed Spinach:

In another skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.

Reduce the heat and stir in the heavy cream, Parmesan cheese, and nutmeg (if using). Simmer for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Serve:

Plate the creamed spinach on a serving dish and place the cooked sea bass fillets on top. Serve immediately with extra lemon wedges for a burst of freshness.

Serving and Storage Tips: