Keto Chilean Seabass with Creamy Spinach Sauce

This Keto Chilean Seabass with Creamy Spinach Sauce is a sumptuous dish that perfectly fits into your low-carb lifestyle. The buttery texture of the seabass pairs wonderfully with the rich and velvety spinach sauce, creating a meal that's as nutritious as it is delicious. It's an excellent choice for a sophisticated dinner that's sure to impress while keeping your macros in check.

Course Dinner

Cuisine Keto, Seafood

Keyword Creamy Spinach Sauce, Keto Dinner, Keto Seabass, Low Carb Seafood

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 345kcal

Equipment

Oven-proof skillet
Saucepan
Measuring cups and spoons
Knife
Cutting board

Ingredients

Seabass

4 fillets Chilean seabass 6 oz each / 170 g each
1 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
1 tbsp unsalted butter

Creamy Spinach Sauce

2 cups fresh spinach
½ cup heavy cream
¼ cup grated Parmesan cheese
2 tbsp cream cheese
1 tbsp olive oil
2 cloves garlic minced
¼ tsp nutmeg

Instructions

Preheat your oven to 375°F (190°C).
Season the seabass fillets with salt, pepper, and garlic powder.
Heat olive oil in a large oven-proof skillet over medium-high heat. Add the seabass fillets, skin-side down, and cook for about 3-4 minutes until the skin is crispy.
Flip the fillets over, add the butter to the skillet, and transfer the skillet to the oven. Bake for 12-15 minutes or until the fish flakes easily with a fork.
While the fish is baking, prepare the creamy spinach sauce. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the fresh spinach to the saucepan and cook until wilted.
Reduce heat to low and stir in the heavy cream, Parmesan cheese, and cream cheese. Cook until the cheeses melt and the sauce thickens.
Season the sauce with salt, pepper, and nutmeg. Keep warm.
Once the seabass is done, remove from the oven and let it rest for a couple of minutes.
Serve the seabass fillets with a generous amount of creamy spinach sauce on top.

Notes

Ensure the seabass fillets are at room temperature before cooking to ensure even cooking.

For an extra crispy skin, pat the seabass dry before seasoning.

The creamy spinach sauce can also be served with other types of fish or even over grilled chicken for variation.

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Always check the internal temperature of the fish with a thermometer to ensure it's reached 145°F (63°C) before serving.

Nutrition