Foil-Baked Sea Bass with Spinach
It doesn't get easier, and more delicious, than this foil-baked sea bass with spinach.
February 2001
It doesn't get easier, and more delicious, than this foil-baked sea bass with spinach.
Made this with frozen Chilean Sea Bass from Aldi. Also used olive oil spray rather than butter and sprinkled Zatarans Cajun seasoning on filets. And baked 15 minutes vs 12. Bottom line - awesome! Will definitely make again.
Delicious with following changes: Make butter wine sauce ahead of time, sautéed a tsp chopped garlic with shallots. Add halved cherry tomatoes, 1/4 to 1/2 cup seafood broth (boxed Pacific is great). Let cool. Salt Pepper Fish. Place in foil/load spinach on top. Add room temp wine sauce and bake. It's awesome.