Easy baked seabass with spinach

    40 min

    A very heavenly, healthy and easy recipe for seabass. You could also use other types of fish fillets - cod or even salmon would work a treat. It's a one-pan meal to boot!

    64 people made this

    Serves: 2 

    • 150g fresh spinach
    • 2 (150g) fillets seabass
    • 10 cherry tomatoes, halved
    • 120ml vegetable stock
    • 2 tablespoons minced fresh dill
    • 1/4 teaspoon garlic granules
    • 1/2 teaspoon lemon pepper seasoning
    • 1/4 teaspoon onion powder
    • salt and ground black pepper to taste
    • 2 lemon slices
    • 2 onion slices
    • 1 knob butter

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6.
    2. Layer the spinach in the bottom of a 2 litre baking dish. Lay the seabass over the spinach. Scatter the tomatoes around the fish. Pour the stock into the dish. Season the fillets with the dill, garlic granules, lemon pepper, onion powder, salt and pepper. Place the lemon, onion and butter on the fish. Cover the entire dish with aluminium foil.
    3. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.


    To make it a healthier dairy free dish, drizzle a bit of olive oil over the fish instead of using the butter.

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    Reviews & ratings
    Average global rating:

    Reviews in English (88)


    Simple but delicious dish although I had to leave it in an extra 10 minutes as it hadn't cooked through.  -  22 Jan 2014


    This recipe was a nice way to use the rockfish we found. Instead of a vegetable broth, we used chardonnay with the fish and it was both filling and delicious. Be wary - the spinach really cooks down significantly. Five cups of spinach really means five cups of spinach. The cooking dish will start to look ridiculously full, but keep adding that spinach because it reduces down to a fairly small bed once cooked. We second-guessed the amount and ended up sadly short on spinach.  -  01 Apr 2008  (Review from Allrecipes US | Canada)


    This was a great recipe, but I made a few changes. I heeded the other reveiwers' suggestion that there was too much broth in this recipe and substituted 1/2 cup canned clam juice for the vegetable broth. I had no fresh dill, so I used 1 teaspoon of dried. I salted and peppered the fish after settling it on the spinach, then thoroughly mixed all the other spices in a small prep bowl and sprinkled on top of the fillets before covering with the onion and lemon slices. My fillets were rather thick, so I found it necessary to add about 7-8 minutes to the baking time. I suggest checking to see if the fish flake easily with a fork after 25 minutes, then adding more time if necessary. Presentation is key, so I used a slotted spatula to slide under each fillet and spinach and then onto the plate, then garnished with the cerry tomatoes. Delicious and a great presentation for a dinner when you want to impress. BTW, I had fresh rockfish caught the day before in the Chesapeake Bay so this helped with achieving a final result that was memorable!  -  15 Dec 2008  (Review from Allrecipes US | Canada)