Steamed sea bass with spinach. After all the meat we have been eating lately, we were in the mood for some change. Of course fish came to mind and we had some beautiful sea bass fillets that we just purchased from Pete. I try to have a good variation of fish under hand, as a result my family has no opportunity to veto because I can give them choices. Yes, I am pretty well aware that it is sneaky… but what can I say… it works.

We also had some spinach and I somehow I wanted to incorporate the two. Not to mention that  I wanted to introduce spinach to my son other than in eating them in homemade raviolis.

The recipe below was very easy to put together, and the final cream was, in my opinion, the perfect addition to the plate. I wish we had more of it, and yes, my little boy ate the spinach. Mom very happy…  We had couscous with it.

To all, have a wonderful week end.


Steamed Sea Bass and Spinach

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steamed sea bass and spinach
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2


  • 6 ounces sea bass fillets 2 6 ounces sea bass fillets
  • 2 lbs spinach 2 pounds stemmed and cleaned spinach
  • 0.25 yellow onion 1/4, peeled and diced yellow onion
  • 2 garlic 2 chopped small garlic cloves
  • 1 tbsp capers 1 tablespoon rinsed capers
  • 1 tbsp tarragon 1 tablespoon roughly chopped fresh tarragon
  • 1 tsp thyme 1 teaspoon fresh thyme
  • 1 lime 1 squeezed lime
  • 0.5 cup white wine 1/2 cup white wine
  • 1 tbsp unsalted butter 1 tablespoon unsalted butter
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 0.25 cup heavy cream 1/4 cup heavy cream


  • Clean the spinach well until all dirt particles are removed and dry.
  • In a wide pan over medium heat add the butter, oil and cook the onions, garlic until translucent. Add the tarragon and thyme and mix well.
  • Add the spinach to the pan and place the sea bass on top of the spinach.
  • Add the wine, lime juice, salt and pepper nicely the sea bass.
  • Cover with a good fitted lid and cook until the fish is cooked, 5 minutes. It should be springy to the touch.
  • Remove from the heat and place in a plate. Reduce the sauce remaining in the pan and add the heavy cream and more salt and pepper as desired.
  • Pour the sauce over the fish and spinach.


Calories: 475kcal | Carbohydrates: 25g | Protein: 29g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 553mg | Potassium: 2895mg | Fiber: 11g | Sugar: 3g | Vitamin A: 43260IU | Vitamin C: 140.3mg | Calcium: 513mg | Iron: 13.7mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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