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Shared By Grace Warren Atwood

Foil Baked Chilean Sea Bass With Lemon Parmesan Cream Sauce

Ingredients

  • 1 lb Chilean Sea Bass
  • 12 oz. Fresh Leaf Spinach
  • ¼ 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
  • ¼ cup White Wine
  • ½ cup Chicken Broth
  • 1 cup Heavy Whipping Cream
  • 3 tbsp. Grated Parmesan Cheese
  • ½ tsp. Garlic Powder
  • 1 tsp. Oregano
  • 3 tbsp. Butter
  • 2 tbsp. All-Purpose Flour
  • ¼ tsp. Sea Salt
  • ½ tsp. Black Pepper
  • 3 tsp. Minced Garlic

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