{"id":57795,"date":"2026-02-18T05:05:41","date_gmt":"2026-02-18T05:05:41","guid":{"rendered":"https:\/\/9amchef.com\/?p=57795"},"modified":"2026-02-18T05:08:50","modified_gmt":"2026-02-18T05:08:50","slug":"foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce","status":"publish","type":"post","link":"https:\/\/9amchef.com\/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce\/","title":{"rendered":"Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce"},"content":{"rendered":"\n<p>If you want a show-stopping weeknight (or weekend) dinner that tastes like it came from a white-tablecloth restaurant with zero stress, <strong>Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce<\/strong> is your new go-to. It\u2019s buttery, flaky, and served with a garlicky creamed spinach that keeps every bite luxe. Let\u2019s walk through why this recipe works, how to nail it, and the little hacks that make the sauce sing.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why <strong>Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce<\/strong> works (and why you\u2019ll want it tonight)<\/h2>\n\n\n\n<p>Who doesn\u2019t love Chilean sea bass? That melt-in-your-mouth texture and rich flavor make it feel indulgent without being heavy. This method\u2014baking the fish in foil with garlic creamed spinach\u2014does two brilliant things: it steams the fish gently, preserving moisture, and it concentrates flavor so each forkful tastes intentional.<\/p>\n\n\n\n<p>Plus, the lemon-parmesan cream sauce? That\u2019s the mic-drop. It cuts the richness, brightens each bite, and gives you a sauce you\u2019ll want to drizzle on pasta, roasted veggies, or anything lucky enough to be on your plate that week.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Key Ingredients (and Why You Need Them)<\/h2>\n\n\n\n<p>Below I list the main ingredients (no amounts here \u2014 the printable card has those). I\u2019ll explain what role each plays so you understand how and why to tweak things.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Chilean sea bass<\/strong> \u2014 Rich, fatty, and forgiving. It tolerates higher heat and keeps a silky flake. Substitute with another white, flaky fish if needed (cod, snapper), but the texture shifts.<\/li>\n\n\n\n<li><strong>Fresh leaf spinach<\/strong> \u2014 Provides a garlicky, slightly bitter bed that balances the cream. Spinach wilts down and keeps the fish from sticking to foil.<\/li>\n\n\n\n<li><strong>Heavy whipping <\/strong><a href=\"https:\/\/9amchef.com\/easy-gorgonzola-truffle-cream-sauce-rich-luxurious\/\"  data-wpil-monitor-id=\"2943\">cream \u2014 Builds the sauce\u2019s luxurious<\/a> body. It also helps the spinach become creamy when saut\u00e9ed.<\/li>\n\n\n\n<li><strong>Butter<\/strong> \u2014 Adds flavor and silkiness to both the spinach and the sauce. Don\u2019t skimp.<\/li>\n\n\n\n<li><strong>Garlic<\/strong> \u2014 Aromatic backbone. You\u2019ll use it in the spinach and the sauce\u2014fresh minced garlic gives the best punch.<\/li>\n\n\n\n<li><strong>Parmesan cheese<\/strong> \u2014 Umami and savory depth. It thickens the sauce slightly and adds saltiness that plays against lemon.<\/li>\n\n\n\n<li><strong>White wine &amp; chicken <\/strong><a href=\"https:\/\/9amchef.com\/thai-broth-a-bone-broth-recipe-with-bold-asian-flavor\/\"  data-wpil-monitor-id=\"2944\">broth \u2014 These deglaze the pan and layer flavor<\/a>. Wine brings acidity and complexity; broth adds savory backbone.<\/li>\n\n\n\n<li><strong>Lemon<\/strong> \u2014 Brightens and cuts richness. Both zest and juice make the sauce pop.<\/li>\n\n\n\n<li><strong>All-purpose flour<\/strong> \u2014 Roux agent; it thickens the sauce without lumping when cooked correctly.<\/li>\n\n\n\n<li><strong>Seasonings (sea salt, black pepper, Creole seasoning, oregano, garlic powder)<\/strong> \u2014 Keep things simple but bold. Creole seasoning adds a subtle Southern nod and a gentle kick.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Make It<\/h2>\n\n\n\n<p>This section walks you step-by-step through the process. Keep your mise en place ready\u2014this dish moves quickly once things heat up.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Preheat and prep.<\/strong> Preheat oven to 400\u00b0F (200\u00b0C). Lay out a large sheet of heavy-duty foil (or use two sheets layered so you don\u2019t lose any steam).<\/li>\n\n\n\n<li><strong>Season the fish.<\/strong> Pat the sea bass dry. Season both sides with sea salt, black pepper, and Creole seasoning. Keep it simple\u2014the sauce will do the heavy lifting flavor-wise.<\/li>\n\n\n\n<li><strong>Saut\u00e9 the spinach.<\/strong> In a skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for about 30\u201360 seconds until fragrant (don\u2019t brown it). Add fresh leaf spinach and a splash of heavy cream. Cook until the spinach just wilts\u2014still bright green. Remove from heat.<\/li>\n\n\n\n<li><strong>Assemble in foil.<\/strong> Place half the wilted spinach in the foil center. Lay the seasoned sea bass on top. Spoon remaining spinach over or beside the fish as desired. Seal the foil loosely so the fish can steam\u2014leave a little room for expansion and steam circulation.<\/li>\n\n\n\n<li><strong>Bake.<\/strong> Place the foil packet on a baking sheet and bake for about 12 minutes for a 6 oz piece ~2 inches thick. <strong>If you have a thicker fillet, add time in 2-minute increments.<\/strong> The fish should flake easily with a fork and register about 135\u2013140\u00b0F (57\u201360\u00b0C) for medium; carryover will finish it.<\/li>\n\n\n\n<li><strong>Make the <a href=\"https:\/\/9amchef.com\/baked-cod-in-coconut-lemon-cream-sauce-for-summer\/\"  data-wpil-monitor-id=\"2942\">lemon parmesan cream sauce while the fish bakes.<\/a><\/strong> In a saucepan, melt butter. Add flour and stir to make a blond roux\u2014cook 1\u20132 minutes but don\u2019t let it brown. Add minced garlic, then deglaze with white wine. Let the wine reduce for about 2\u20133 minutes. Add chicken broth and simmer briefly. Stir in heavy cream, grated parmesan, garlic powder, oregano, black pepper, sea salt, lemon zest, and a squeeze of lemon juice. Warm through until slightly thickened. Taste and adjust salt\/lemon.<\/li>\n\n\n\n<li><strong>Finish &amp; serve.<\/strong> Open the foil carefully (watch the steam). Transfer fish to plates or serve in foil on the baking tray. Pour the lemon parmesan cream sauce over the fish and spinach. <strong>Tip: drain and discard any excess liquid in the foil before saucing<\/strong>\u2014the sauce should be the star, not diluted oven runoff.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-2.webp\" alt=\"Close-up of Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce on a white plate: golden, flaky fish over wilted garlic spinach, drizzled with creamy lemon-parmesan sauce and lemon zest.\" class=\"wp-image-57798\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-2.webp 1024w, https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-2-60x60.webp 60w, https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-2-768x768.webp 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pro tips for perfect results<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pat the fish dry<\/strong> before seasoning \u2014 that gives you better flavor and prevents steaming into a mush.<\/li>\n\n\n\n<li><strong>Don\u2019t overcook.<\/strong> Chilean sea bass tolerates heat, but it can dry if left too long. Check at the 12-minute mark for 6 oz fillets. If in doubt, test with a fork; it should flake but still feel moist.<\/li>\n\n\n\n<li><strong>Use good-quality parmesan.<\/strong> Pre-grated? Fine in a pinch, but freshly grated melts better and tastes brighter.<\/li>\n\n\n\n<li><strong>If you want a crisp top,<\/strong> open the foil for the last 1\u20132 minutes and broil briefly\u2014watch closely.<\/li>\n\n\n\n<li><strong>Drain excess liquid from the foil<\/strong> before adding sauce. <strong>This keeps the sauce rich and unwatered-down.<\/strong><\/li>\n\n\n\n<li><strong>Make extra sauce.<\/strong> It doubles as killer pasta sauce or a drizzle for roasted veggies. I save the leftovers for lunch all week\u2014zero regrets.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Variations to try<\/h2>\n\n\n\n<p>Want to riff? Here are some tasty detours:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Keto Chilean Seabass<\/strong> \u2014 Use heavy cream and butter as directed, skip the flour (or thicken with xanthan gum). Serve over zoodles or saut\u00e9ed mushrooms. Bold tip: <strong>swap flour for xanthan sparingly<\/strong> to avoid gummy texture.<\/li>\n\n\n\n<li><strong>Lighter version<\/strong> \u2014 Reduce butter, swap half-and-half for heavy cream, and add a splash more lemon. Serve with a side salad.<\/li>\n\n\n\n<li><strong>Herby twist<\/strong> \u2014 Stir chopped fresh dill or tarragon into the sauce for a fresh, aromatic lift.<\/li>\n\n\n\n<li><strong>Spicy lemon<\/strong> \u2014 Add a pinch of crushed red pepper or a dash of hot sauce to the sauce for heat.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Best ways to serve<\/h2>\n\n\n\n<p>This dish wants company. Here are complementary pairings:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Simple steamed asparagus or broccolini<\/strong> \u2014 bright, vegetal, and they love that lemon-parmesan vibe.<\/li>\n\n\n\n<li><strong>Buttery mashed potatoes or creamy polenta<\/strong> \u2014 soak up the sauce like champions.<\/li>\n\n\n\n<li><strong>Light pasta<\/strong> \u2014 toss cooked linguine with a little olive oil and extra sauce for a luxe pasta side.<\/li>\n\n\n\n<li><strong>Wine pairing:<\/strong> white wine such as a Chablis, unoaked Chardonnay, or a crisp Pinot Grigio; light reds with low tannin also work if you prefer red.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Quick tips for storage and leftovers<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Refrigerate leftover fish and sauce separately<\/strong> in airtight containers within 2 hours of cooking.<\/li>\n\n\n\n<li><strong>Use within 2\u20133 days.<\/strong> The sauce keeps well; fish dries faster.<\/li>\n\n\n\n<li><strong>To reheat,<\/strong> warm sauce slowly on the stovetop and gently reheat fish in a 300\u00b0F oven for 6\u20138 minutes covered, then spoon warmed sauce over it. Microwave? Not recommended for texture, IMO.<\/li>\n\n\n\n<li><strong>Repurpose leftover sauce<\/strong> \u2014 toss with pasta, drizzle over roasted Brussels sprouts, or fold into scrambled <a href=\"https:\/\/9amchef.com\/eggslut-breakfast-sandwich-best-breakfast-sandwich-recipes\/\"  data-wpil-monitor-id=\"2941\">eggs for a luxe breakfast<\/a>.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-1.webp\" alt=\"Close-up of Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce on a white plate: golden, flaky fish over wilted garlic spinach, drizzled with creamy lemon-parmesan sauce and lemon zest.\" class=\"wp-image-57799\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-1.webp 1024w, https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-1-60x60.webp 60w, https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-1-768x768.webp 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FAQs<\/h2>\n\n\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1771390176427\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I substitute another fish for Chilean sea bass?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Absolutely. Cod, red snapper, grouper, or halibut work. <strong>Note:<\/strong> cooking times and texture change\u2014denser fish may need longer.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1771390217331\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What\u2019s the deal with Patagonian toothfish vs. Chilean sea bass?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Same fish. The marketing name \u201cChilean sea bass\u201d (est. 1977) sounds more appetizing than \u201cPatagonian toothfish.\u201d Marketing wins again.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1771390231214\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>My sauce split\u2014how do I fix it?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>If your sauce breaks (separates), whisk in a splash of warm cream off the heat, or remove from heat and whisk constantly to bring it back together. Avoid rapid high heat when adding cream.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1771390264638\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I make this dairy-free?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>You can try: use dairy-free butter and cream alternatives, and a nutritional yeast-based \u201cparmesan.\u201d Results will differ; the sauce loses some silkiness but still delivers flavor.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1771390271467\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Do I need to use white wine?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>No\u2014use extra chicken broth and a splash of lemon for brightness. Wine adds depth but isn\u2019t mandatory.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Sea bass sauce talk \u2014 because the sauce matters<\/h2>\n\n\n\n<p>If you learned one thing from this recipe, let it be this: <strong>a great sauce changes everything.<\/strong> Call it <strong>Sea Bass Sauce Recipe<\/strong> or <strong>Sauce For Sea Bass Recipe<\/strong>\u2014whatever you label it, make it with care. The lemon-parmesan cream sauce here doubles as a <strong>Sea Bass With Creamy Sauce<\/strong> classic and a versatile base to elevate other dishes.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If you want a thinner sauce, reduce the amount of roux (flour) or add more wine\/broth.<\/li>\n\n\n\n<li>For a thicker, richer sauce, simmer a little longer or add more parmesan.<\/li>\n\n\n\n<li>Flavor tweaks? Add anchovy paste for an umami lift, or fresh herbs for a fresher finish.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Common mistakes and how to avoid them<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mistake:<\/strong> overcooking the fish. <strong>Fix:<\/strong> check early and in small increments. Use a thermometer if you have one. Target 135\u2013140\u00b0F, then rest.<\/li>\n\n\n\n<li><strong>Mistake:<\/strong> watery sauce from foil juices. <strong>Fix:<\/strong> drain the foil before saucing or serve sauce on the side.<\/li>\n\n\n\n<li><strong>Mistake:<\/strong> burning the garlic. <strong>Fix:<\/strong> add garlic to butter and cook briefly\u2014watch for color, not aroma; burnt garlic tastes bitter.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Calling out a few keyword-friendly notes (yes, I\u2019m looking out for SEO too)<\/h2>\n\n\n\n<p>This recipe doubles as a great <strong>Sea Bass Sauce<\/strong> tutorial and is an excellent example of <strong>Fish Recipes Cream Sauce<\/strong> done right. If you search for <strong>Sauce For Chilean Sea Bass<\/strong> or \u201c<strong>Sea Bass Sauce Recipe<\/strong>,\u201d this method gives you a reliable template: a roux-based cream sauce, brightened with lemon and balanced with parmesan.<\/p>\n\n\n\n<p>If you\u2019re on a low-carb kick, this easily adapts to <strong>Keto Chilean Seabass<\/strong> by omitting the flour and swapping thickening agents or relying on reduction.<\/p>\n\n\n\n<p>For those bookmarking a classic, this is a solid <strong>Chilean Sea Bass Recipe Baked<\/strong> method\u2014foil-baked so you get tender, moist fish every time.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Final thoughts (wrap-up)<\/h2>\n\n\n\n<p>Foil-baked fish might sound humble, but when you use high-quality ingredients and a killer sauce, it turns into a confident, elegant meal. <strong>Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce<\/strong> offers that restaurant-worthy feeling without the fuss: the fish steams to perfect flakiness, the spinach adds savory contrast, and the lemon-parmesan cream sauce ties everything together.<\/p>\n\n\n\n<p>Want the TL;DR? Here it is: <strong>season well, don\u2019t overcook, drain foil juices, and make extra sauce.<\/strong> That\u2019s your fast track to a dinner that looks sophisticated and tastes like you spent all evening on it\u2014even if you didn\u2019t.<\/p>\n\n\n\n<p>Ready to cook? Grab the fish, preheat that oven, and let the lemon-parmesan magic begin. FYI: you\u2019ll probably want to invite someone over to share\u2014this one plays well in company.<\/p>\n\n\n\n<p>Follow me on <strong><a href=\"https:\/\/www.pinterest.com\/jennermoo\/\" target=\"_blank\" data-type=\"link\" data-id=\"https:\/\/www.pinterest.com\/jennermoo\/\" rel=\"noreferrer noopener\">Pinterest <\/a><\/strong>for daily new recipes.<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-2-1.webp\" alt=\"Close-up of Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce on a white plate: golden, flaky fish over wilted garlic spinach, drizzled with creamy lemon-parmesan sauce and lemon zest.\" class=\"wp-image-57800\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-2-1.webp 1024w, https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-2-1-60x60.webp 60w, https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-2-1-768x768.webp 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/9amchef.com\/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce\/print\/57796\/\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-57796-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-57796\" data-tr-id=\"57796\" class=\"tasty-recipes tasty-recipes-57796 tasty-recipes-display tasty-recipes-has-image\" data-tasty-recipes-customization=\"primary-color.background-color\">\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"display: none;\"><defs><symbol id=\"tasty-recipes-icon-clock\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\" 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0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewBox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewBox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"60\" height=\"60\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2026\/02\/Foil-Baked-Chilean-Sea-Bass-With-Lemon-Parmesan-Cream-Sauce-60x60.webp\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Close-up of Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce on a white plate: golden, flaky fish over wilted garlic spinach, drizzled with creamy lemon-parmesan sauce and lemon zest.\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<div class=\"tasty-recipes-header-content clearfix\">\n\t\t<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce<\/h2>\n\t\t\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t<div class=\"tasty-recipes-rating-outer\">\n\t\t\t\t\t<div class=\"tasty-recipes-rating-inner\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-rating-stars\"><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-rating-label\"><span data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Jennifer<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">5 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">15 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">20 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-cutlery\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"2\">2<\/span> servings <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCategory:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Dinner<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">American<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/9amchef.com\/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce\/print\/57796\/\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t<\/div>\n\n\t\n<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>Want a fuss-free, restaurant-style fish dinner? This foil-baked Chilean sea bass, roasted atop garlicky creamed spinach and finished with a lemon-parmesan cream, is exactly that \u2014 elegant, simple, and totally shareable.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><strong>For the fish &amp; spinach<\/strong><\/p>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f16\" id=\"ingredient_checkbox_69f0f966d6f16\" aria-label=\"1 lb Chilean sea bass\"><label for=\"ingredient_checkbox_69f0f966d6f16\"><\/label><\/span><span data-amount=\"1\">1<\/span> lb Chilean sea bass<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f21\" id=\"ingredient_checkbox_69f0f966d6f21\" aria-label=\"12 oz fresh leaf spinach\"><label for=\"ingredient_checkbox_69f0f966d6f21\"><\/label><\/span><span data-amount=\"12\" data-unit=\"oz\">12 oz<\/span> fresh leaf spinach<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f28\" id=\"ingredient_checkbox_69f0f966d6f28\" aria-label=\"1\/4 cup heavy whipping cream\"><label for=\"ingredient_checkbox_69f0f966d6f28\"><\/label><\/span><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> heavy whipping cream<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f2f\" id=\"ingredient_checkbox_69f0f966d6f2f\" aria-label=\"2 tsp minced garlic\"><label for=\"ingredient_checkbox_69f0f966d6f2f\"><\/label><\/span><span data-amount=\"2\" data-unit=\"tsp\">2 tsp<\/span> minced garlic<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f35\" id=\"ingredient_checkbox_69f0f966d6f35\" aria-label=\"1 tsp black pepper\"><label for=\"ingredient_checkbox_69f0f966d6f35\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> black pepper<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f3a\" id=\"ingredient_checkbox_69f0f966d6f3a\" aria-label=\"1 tsp Creole seasoning\"><label for=\"ingredient_checkbox_69f0f966d6f3a\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> Creole seasoning<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f40\" id=\"ingredient_checkbox_69f0f966d6f40\" aria-label=\"1 tsp sea salt\"><label for=\"ingredient_checkbox_69f0f966d6f40\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> sea salt<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f47\" id=\"ingredient_checkbox_69f0f966d6f47\" aria-label=\"2 tbsp butter\"><label for=\"ingredient_checkbox_69f0f966d6f47\"><\/label><\/span><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> butter<\/li>\n<\/ul>\n<p><strong>For the lemon-parmesan sauce<\/strong><\/p>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f4c\" id=\"ingredient_checkbox_69f0f966d6f4c\" aria-label=\"3 tbsp butter\"><label for=\"ingredient_checkbox_69f0f966d6f4c\"><\/label><\/span><span data-amount=\"3\" data-unit=\"tbsp\">3 tbsp<\/span> butter<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f52\" id=\"ingredient_checkbox_69f0f966d6f52\" aria-label=\"2 tbsp all-purpose flour\"><label for=\"ingredient_checkbox_69f0f966d6f52\"><\/label><\/span><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> all-purpose flour<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f57\" id=\"ingredient_checkbox_69f0f966d6f57\" aria-label=\"3 tsp minced garlic\"><label for=\"ingredient_checkbox_69f0f966d6f57\"><\/label><\/span><span data-amount=\"3\" data-unit=\"tsp\">3 tsp<\/span> minced garlic<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f5d\" id=\"ingredient_checkbox_69f0f966d6f5d\" aria-label=\"1\/4 cup white wine (or extra broth)\"><label for=\"ingredient_checkbox_69f0f966d6f5d\"><\/label><\/span><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> white wine (or extra broth)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f63\" id=\"ingredient_checkbox_69f0f966d6f63\" aria-label=\"1\/2 cup chicken broth\"><label for=\"ingredient_checkbox_69f0f966d6f63\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> chicken broth<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f68\" id=\"ingredient_checkbox_69f0f966d6f68\" aria-label=\"1 cup heavy whipping cream\"><label for=\"ingredient_checkbox_69f0f966d6f68\"><\/label><\/span><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> heavy whipping cream<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f70\" id=\"ingredient_checkbox_69f0f966d6f70\" aria-label=\"3 tbsp grated Parmesan cheese\"><label for=\"ingredient_checkbox_69f0f966d6f70\"><\/label><\/span><span data-amount=\"3\" data-unit=\"tbsp\">3 tbsp<\/span> grated Parmesan cheese<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f75\" id=\"ingredient_checkbox_69f0f966d6f75\" aria-label=\"1\/2 tsp garlic powder\"><label for=\"ingredient_checkbox_69f0f966d6f75\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span> garlic powder<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f7b\" id=\"ingredient_checkbox_69f0f966d6f7b\" aria-label=\"1 tsp dried oregano\"><label for=\"ingredient_checkbox_69f0f966d6f7b\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> dried oregano<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f80\" id=\"ingredient_checkbox_69f0f966d6f80\" aria-label=\"1\/2 tsp black pepper\"><label for=\"ingredient_checkbox_69f0f966d6f80\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span> black pepper<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f86\" id=\"ingredient_checkbox_69f0f966d6f86\" aria-label=\"1\/4 tsp sea salt\"><label for=\"ingredient_checkbox_69f0f966d6f86\"><\/label><\/span><span data-amount=\"0.25\" data-unit=\"tsp\">1\/4 tsp<\/span> sea salt<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0f966d6f8b\" id=\"ingredient_checkbox_69f0f966d6f8b\" aria-label=\"1 lemon (zest + juice)\"><label for=\"ingredient_checkbox_69f0f966d6f8b\"><\/label><\/span><span data-amount=\"1\">1<\/span> lemon (zest + juice)<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ol>\n<li id=\"instruction-step-1\" data-start=\"905\" data-end=\"952\">\n<p data-start=\"908\" data-end=\"952\"><strong data-start=\"908\" data-end=\"926\">Heat the oven.<\/strong> Preheat to 400\u00b0F (200\u00b0C).<\/p>\n<\/li>\n<li id=\"instruction-step-2\" data-start=\"954\" data-end=\"1079\">\n<p data-start=\"957\" data-end=\"1079\"><strong data-start=\"957\" data-end=\"980\">Season the fillets.<\/strong> Pat the sea bass dry. Rub both sides with sea salt, black pepper, and Creole seasoning. Set aside.<\/p>\n<\/li>\n<li id=\"instruction-step-3\" data-start=\"1081\" data-end=\"1419\">\n<p data-start=\"1084\" data-end=\"1117\"><strong data-start=\"1084\" data-end=\"1115\">Make quick creamed spinach.<\/strong><\/p>\n<ul data-start=\"1121\" data-end=\"1419\">\n<li data-start=\"1121\" data-end=\"1178\">\n<p data-start=\"1123\" data-end=\"1178\">Melt the 2 tbsp butter in a skillet over medium heat.<\/p>\n<\/li>\n<li id=\"instruction-step-4\" data-start=\"1182\" data-end=\"1252\">\n<p data-start=\"1184\" data-end=\"1252\">Add the minced garlic and cook about 30\u201360 seconds until fragrant.<\/p>\n<\/li>\n<li id=\"instruction-step-5\" data-start=\"1256\" data-end=\"1419\">\n<p data-start=\"1258\" data-end=\"1419\">Toss in the spinach and pour the 1\/4 cup heavy cream over it. Saut\u00e9 until the leaves just soften \u2014 you want them wilted but still bright green. Remove from heat.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li id=\"instruction-step-6\" data-start=\"1421\" data-end=\"1672\">\n<p data-start=\"1424\" data-end=\"1672\"><strong data-start=\"1424\" data-end=\"1444\">Wrap for baking.<\/strong> Lay out two large foil sheets (double-layer for extra security). Spoon half the warm spinach into the center of each sheet. Place a seasoned sea bass fillet on top, then fold the foil to form a loose pouch that will trap steam.<\/p>\n<\/li>\n<li id=\"instruction-step-7\" data-start=\"1674\" data-end=\"1898\">\n<p data-start=\"1677\" data-end=\"1898\"><strong data-start=\"1677\" data-end=\"1686\">Bake.<\/strong> Put the foil packets on a rimmed baking sheet and bake for about <strong data-start=\"1752\" data-end=\"1766\">12 minutes<\/strong> for a ~6 oz fillet (approx. 2&#8243; thick). If the pieces are thicker, add time in <strong data-start=\"1845\" data-end=\"1868\">2-minute increments<\/strong> until the fish flakes easily.<\/p>\n<\/li>\n<li id=\"instruction-step-8\" data-start=\"1900\" data-end=\"2440\">\n<p data-start=\"1903\" data-end=\"1948\"><strong data-start=\"1903\" data-end=\"1946\">Prepare the sauce while the fish cooks.<\/strong><\/p>\n<ul data-start=\"1952\" data-end=\"2440\">\n<li data-start=\"1952\" data-end=\"2074\">\n<p data-start=\"1954\" data-end=\"2074\">Melt 3 tbsp butter in a saucepan over medium heat. Stir in the 2 tbsp flour and cook 1\u20132 minutes to make a light roux.<\/p>\n<\/li>\n<li id=\"instruction-step-9\" data-start=\"2078\" data-end=\"2168\">\n<p data-start=\"2080\" data-end=\"2168\">Add the 3 tsp minced garlic and pour in the white wine to deglaze; simmer 2\u20133 minutes.<\/p>\n<\/li>\n<li id=\"instruction-step-10\" data-start=\"2172\" data-end=\"2308\">\n<p data-start=\"2174\" data-end=\"2308\">Stir in the chicken broth, then the heavy cream and grated Parmesan. Season with garlic powder, oregano, black pepper, and sea salt.<\/p>\n<\/li>\n<li id=\"instruction-step-11\" data-start=\"2312\" data-end=\"2440\">\n<p data-start=\"2314\" data-end=\"2440\">Add lemon zest and squeeze in the juice from the lemon. Simmer gently until the sauce thickens and everything tastes balanced.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li id=\"instruction-step-12\" data-start=\"2442\" data-end=\"2654\">\n<p data-start=\"2445\" data-end=\"2654\"><strong data-start=\"2445\" data-end=\"2466\">Finish and serve.<\/strong> Carefully open the foil (watch the steam). Transfer fish and spinach to plates, <strong data-start=\"2547\" data-end=\"2586\">drain and discard any excess liquid<\/strong> from the foil, then spoon the lemon-parmesan sauce over the fillet.<\/p>\n<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-notes\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li><strong>Quick Tips &amp; Swaps<\/strong>\n<ul>\n<li>Substitute freely: Any firm white fish (cod, red snapper, grouper, halibut) works here. Cooking time will vary.<\/li>\n<li>Wine swap: No wine? Use extra chicken broth plus a splash of lemon for acidity.<\/li>\n<li>Don\u2019t overcook. Check at the 12-minute mark for average fillets \u2014 fish should flake but remain moist. Target: 135\u2013140\u00b0F if you use a thermometer.<\/li>\n<li>Drain the foil juices before saucing \u2014 otherwise the sauce gets watered down. Big tip: make extra sauce \u2014 it\u2019s great on pasta.<\/li>\n<li>Want it keto? Skip the flour (or use a xanthan gum slurry) and rely on reduction to thicken the sauce.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Timing note<\/strong>\n<ul>\n<li>The 12-minute bake time assumes ~6 oz fillets about 2 inches thick. Larger steaks may need up to 8 extra minutes; add time in short bursts so you don\u2019t overshoot.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Storage &amp; leftovers<\/strong>\n<ul>\n<li>Store fish and sauce separately in airtight containers in the fridge.<\/li>\n<li>Use within 2\u20133 days. Reheat gently: warm the sauce slowly on the stove, and reheat fish in a low (300\u00b0F) oven for a few minutes. Microwave? Nah \u2014 it ruins texture, IMO.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Final thought<\/strong>\n<ul>\n<li>This method gives you flaky, buttery fish with a tangy, creamy sauce and garlicky greens \u2014 all in one neat packet. Quick, classy, and practically foolproof. Feeling fancy but short on time? This is your dinner win. Want the sauce halved? Just split the sauce ingredients \u2014 it\u2019s flexible.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">930<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">32.5g<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t<footer class=\"tasty-recipes-entry-footer\">\n\t\t<div class=\"tasty-recipes-footer-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-instagram\" aria-hidden=\"true\" data-tasty-recipes-customization=\"footer-icon-color.color\"><use href=\"#tasty-recipes-icon-instagram\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t<div class=\"tasty-recipes-footer-copy\">\n\t\t\t\t<h3 data-tasty-recipes-customization=\"footer-heading-color.color h3-transform.text-transform footer-heading.innerText\">Did you make this recipe?<\/h3>\n\t\t\t\t<div data-tasty-recipes-customization=\"footer-description-color.color footer-description.innerHTML\"><p>Share a photo and tag us \u2014 we can&#8217;t wait to see what you&#8217;ve made!<\/p>\n<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/footer>\n<\/div>\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>If you want a show-stopping weeknight (or weekend) dinner that tastes like it came from a white-tablecloth restaurant with zero stress, Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce is your new go-to. It\u2019s buttery, flaky, and served with a garlicky creamed spinach that keeps every bite luxe. Let\u2019s walk through why this recipe &#8230; <a title=\"Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce\" class=\"read-more\" href=\"https:\/\/9amchef.com\/foil-baked-chilean-sea-bass-with-lemon-parmesan-cream-sauce\/\" aria-label=\"Read more about Foil-Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":57797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13988],"tags":[],"class_list":["post-57795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/57795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=57795"}],"version-history":[{"count":2,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/57795\/revisions"}],"predecessor-version":[{"id":57802,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/57795\/revisions\/57802"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media\/57797"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=57795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=57795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=57795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}