Print Recipe

Steamed Sea Bass and Spinach

Course Fish, Main Course
Cuisine French
Keyword sea bass, spinach
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories 475 kcal


  • 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
US - Metric


  1. Clean the spinach well until all dirt particles are removed and dry.

  2. 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.

  3. Add the spinach to the pan and place the sea bass on top of the spinach.

  4. Add the wine, lime juice, salt and pepper nicely the sea bass.

  5. Cover with a good fitted lid and cook until the fish is cooked, 5 minutes. It should be springy to the touch.

  6. 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.

  7. Pour the sauce over the fish and spinach.

Nutrition Facts
Steamed Sea Bass and Spinach
Amount Per Serving
Calories 475 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 12g 60%
Cholesterol 124mg 41%
Sodium 553mg 23%
Potassium 2895mg 83%
Total Carbohydrates 25g 8%
Dietary Fiber 11g 44%
Sugars 3g
Protein 29g 58%
Vitamin A 865.2%
Vitamin C 170%
Calcium 51.3%
Iron 75.9%
* Percent Daily Values are based on a 2000 calorie diet.