Preheat your oven to 400°F.

In a large oven-safe skillet, heat the olive oil over medium heat. Season the sea bass fillets with salt, pepper, and lemon zest. Place the fillets skin-side down in the skillet and cook for about 3-4 minutes until the skin is crispy.

Carefully flip the fillets, add the minced garlic, and squeeze half of the lemon juice over the fish. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish flakes easily with a fork.

While the fish is baking, prepare the creamed spinach. In a separate saucepan, melt the butter over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.

Stir in the heavy cream, Parmesan cheese, nutmeg, and the remaining lemon juice. Cook for another 2-3 minutes until the mixture thickens slightly. Season with salt and pepper to taste.

Once the sea bass is done, remove it from the oven and serve immediately with the creamed spinach on the side.