Did somebody say Foil Baked Chilean ocean Bass with Lemon cheese Cream Sauce? Sounds sensible, right? Creating this delicious Chilean ocean Bass in foil together with garlic cream spinach served flat-topped with a lemon cheese bechamel makes for the proper dinner plan anytime!
Who doesn’t love Chilean ocean Bass? It’s made, buttery, moist, and flaky and virtually melts in your mouth. however what’s very strange is it’s not truly ocean bass. It’s original name, Patagonian toothfish, doesn’t thusund that appetizing so I don’t blame them for dynamic the name.
Chilean ocean Bass is found within the southern ocean areas of Chile, Argentina, South Africa, and New island that is maybe why this selection price quite the typical fish per pound. If you’ve ever enjoyed it, you recognize it’s price each single dime.
Back point American state the variability of fish choices perceived to be restricted to catfish, redfish, Sac-a-Lait and perch. Once I started to travel, I used to be able to gain AN appreciation for various varieties of fish that were additional current in alternative regions. Which brings me to the current delicious foil-baked Chilean ocean Bass with Lemon cheese Cream Sauce!
Baking this delicious dish sealed in foil on together with garlic cream spinach adds extra flavor whereas it steams the fish just right. The lemon sauce intermingled with the cheese cheese and light whipping cream was a sauce experiment that concluded up being a home-run. I truly use this sauce on numerous recipes, as well as contemporary food.
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 :
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the cooked fish and spinach from the foil. Pour on the sauce. Serve hot.
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