FranceSea Bass Baked in Paper
Paper-baked sea bass is a gourmet dish. Fresh sea bass is wrapped in parchment paper along with aromatic herbs, lemon and olive oil.
What you'll need
Ingredients
- 2See recipes with sea bass
sea bass, whole
i - 4 clovesSee recipes with garlic
garlic
i - 2 tbspSee recipes with lemon juice
lemon juice
i - 4 tbspSee recipes with olive oil
olive oil
i - 4See recipes with tomatoes
tomatoes
i - 1 cupSee recipes with dry white wine
dry white wine
i - 100 gSee recipes with black olives
black olives
i - 50 gSee recipes with fresh or marinated capers
fresh or marinated capers
i - 1 tspSee recipes with dried oregano
dried oregano
i - 2 sheetsSee recipes with baking paper
baking paper
i - 1
- to tasteSee recipes with parsley
parsley, ground black pepper, salt
i
How to make it
Instructions
- 1
Clean the sea bass, gut it and remove the gills without cutting off the head. Rinse well and rub with salt inside and out.
- 2
Chop parsley and garlic finely. Mix with lemon juice, oregano and 2 tablespoons of olive oil, lightly salt. Coat the fish well inside and outside with the mixture.
- 3
Pour the wine into a deep baking dish. Grease the baking paper with olive oil. Slice the tomatoes and lemon. Place the tomatoes, fish, olives, capers and lemon on the paper, wrap the paper and place in the baking dish.
- 4
Bake the fish for 20-30 minutes in the oven at 180°C. A few minutes before the fish is ready, unwrap the paper to brown the fish.
- 5
Serve directly in the paper, decorated with parsley or other fresh herbs.
Frequently Asked Questions
What fish can I substitute for sea bass when baking in paper?
Sea bass can be replaced with sea bream, tilapia, trout, or cod fillet — choose a firm, lean fish. Whole branzino or snapper work equally well in the paper packet.
What to serve with sea bass baked in paper?
The best sides are young potatoes with herbs, steamed vegetables, or rice. The French way: roasted cherry tomatoes and a baguette to soak up the juices from the bottom of the packet.
How to store and reheat leftover sea bass baked in parchment?
Store in a sealed container in the refrigerator for up to 2 days. Reheat in the oven at 160 °C (320 °F) for 8–10 minutes — the microwave will dry it out. Best eaten right after cooking.
Can I make sea bass baked in paper without white wine?
Yes, substitute with fish stock or a mix of lemon juice and water (1:1). The alcohol evaporates during baking anyway, and stock provides a similar depth of flavour.
Why does fish turn out dry when baking in parchment — what mistakes should I avoid?
The main mistake is a loosely sealed packet: steam escapes and the fish dries out. Also avoid overbaking — sea bass needs only 18–22 minutes at 200 °C (390 °F); just 5 extra minutes makes it tough.
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