Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce Recipe


Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce


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

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