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–+ servings
Sea Bass en Papillote with lemon slices, cherry tomatoes, and vegetables in parchment paper on a white plate.

Sea Bass en Papillote

A simple yet elegant Sea Bass en Papillote recipe featuring garlic, lemon, and fresh herbs. Tender fish and vibrant vegetables steamed to perfection in parchment paper.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine European, French-inspired
Servings 2 parcels
Calories 450 kcal

Equipment

Ingredients
  

  • 2 whole sea bass (14 oz / 400 g each), cleaned and scaled
  • 10.5 oz (300 g) potatoes, thinly sliced
  • 4.5 oz (130 g) kohlrabi, thinly sliced
  • 3.5 oz (100 g) sweet potato, thinly sliced
  • 3.5 oz (100 g) carrots, thinly sliced
  • 1 cup (150 g) zucchini, thinly sliced
  • 14 cherry tomatoes (approx. 1 cup / 150 g), whole
  • 1 small (60 g) onion, thinly sliced
  • 3 cloves garlic thinly sliced
  • ½ lemon sliced
  • 3 tbsp extra virgin olive oil
  • 2 sprigs rosemary leaves torn off
  • Salt and Pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Thinly slice the potatoes, sweet potato, kohlrabi, carrots, and zucchini. Slice the onion and garlic into thin strips, and leave the cherry tomatoes whole. In a large bowl, toss the vegetables with olive oil, rosemary leaves, parsley, salt, and pepper.
  • Clean the sea bass thoroughly and pat it dry with paper towels. Season the inside and outside lightly with salt. Stuff the fish cavity with lemon wedges and a few slices of garlic for an aromatic boost during cooking.
  • Place a large sheet of parchment paper on your work surface. Spread a layer of the seasoned vegetables in the center. Lay the sea bass on top, then scatter cherry tomatoes, remaining garlic slices, and lemon slices over and around the fish. Drizzle everything lightly with olive oil. Fold the parchment tightly over the fish, twisting the ends securely, and tie them with kitchen twine.
  • Preheat your oven to 400°F (200°C). Arrange the parchment parcels on a baking tray and bake for 35–40 minutes.
  • Carefully transfer the parcels to serving plates. Use scissors or a sharp knife to cut open the parchment, letting the steam escape safely. Garnish the fish with freshly chopped parsley and serve immediately.

Notes

Even Cooking: Place the fish in the center of the vegetable bed for uniform heat distribution.
Don’t Overcook: Check for doneness at 35 minutes by inserting a fork into the thickest part—the flesh should flake easily.

Nutrition

Calories: 450kcal
Keyword Fish in Parchment, Garlic Lemon Sea Bass, Healthy Fish Recipe, Sea Bass en Papillote, Steamed Sea Bass
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