Creamy Bass Fillets
Creamy bass fillets feature tender fish topped with spinach and a rich lemon wine sauce, perfect for a flavorful and elegant family dinner or special occasion.
Ingredients
Instructions
- Place bass fillets in a greased baking dish in a single layer. Sprinkle with salt, pepper, and garlic powder.
- Spread the frozen chopped spinach over the fillets.
- Heat margarine, whipping cream, dry white wine, and lemon juice until almost boiling.
- Pour the sauce over the spinach-covered fillets.
- Cover with aluminum foil and bake in the oven at 450°F for 15 to 20 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're out of dry white wine, chicken broth or vegetable broth can be a great substitute. Adding a pinch of red pepper flakes can elevate the dish with some heat. Also, ensure the spinach is well-drained to avoid excess water in the dish. This recipe can also be adapted to use other fish like flounder or tilapia.
Serving Suggestions
Serve the creamy bass fillets over a bed of rice or alongside roasted vegetables for a complete meal. A fresh green salad with a light vinaigrette pairs beautifully, balancing the richness of the dish. For a delightful appetizer, consider serving with Hot Spinach Crabmeat Dip or Crab-Avocado Dip. This dish is great for a weeknight dinner or even a special occasion.
Storage & Reheating
Leftover creamy bass fillets should be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes, covered with foil to retain moisture. Avoid microwaving, as it can make the fish rubbery. If freezing, consume within 1 month for optimal taste.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Bass Fillets contains roughly 227 calories, with 1g protein, 4g carbohydrates, and 18g fat. It is an excellent source of vitamin A (20% of the Daily Value). Note that it is relatively high in sodium, at 1589mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Simply sauté it in a bit of olive oil until wilted before layering it over the bass fillets. Fresh spinach will add a vibrant color and a slightly different texture to the dish.
What should I serve with creamy bass fillets?
Creamy bass fillets pair well with a variety of sides. Consider serving with garlic mashed potatoes, a light pasta, or steamed asparagus. A crisp white wine, such as Sauvignon Blanc, also complements the flavors beautifully.
How do I know when the bass is cooked through?
The bass is done when it flakes easily with a fork and is opaque throughout. Cooking time can vary based on thickness, so check around the 15-minute mark to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).