FOIL BAKED CHILEAN SEA WITH LEMON PARMESAN CREAM SAUCE #DINNER #SALMON
Who doesn't love Chilean Sea Bass? It's rich, rich, sodden, and flaky and truly liquefies in your mouth. Be that as it may, what's extremely abnormal is it's not really ocean bass. It's unique name, Patagonian toothfish, doesn't sound that tempting so I don't censure them for changing the name (route in 1977).
Chilean Sea Bass can be found in the southern sea regions of Chile, Argentina, South Africa, and New Zealand which is presumably why this assortment cost more than the normal fish per pound. In the event that you've at any point delighted in it, you know it merits each and every dime.
Back home in Louisiana the assortment of fish alternatives appeared to be restricted to catfish, redfish, Sac-a-Lait and roost. When I started to travel, I had the option to pick up a gratefulness for various kinds of fish that were increasingly pervasive in different districts. Also, that carries me to this flavorful foil-heated Chilean Sea Bass with Lemon Parmesan Cream Sauce!
Preparing this heavenly dish fixed in foil along alongside garlic cream spinach includes extra flavor while it steams the fish to flawlessness. The lemon sauce mixed with the Parmesan cheddar and whipping cream was a sauce explore that wound up being a grand slam.
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.
- 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 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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