This recipe is a variation of the classic fish en papillote with salmon, using sea bass instead. It follows the same simple technique: wrapping the fish in foil or parchment paper with a few fresh ingredients, then baking for nearly effortless dinner prep. Baking fish en papillote cooks fish evenly and keeps it moist. In just a few minutes, you can prepare the sea bass with ingredients like fresh dill and capers or any of the other ideas listed below.
Sea bass
Fresh dill
Capers
Olive oil
Sea salt & freshly ground pepper
Preheat the oven to 350° F.
Line a baking dish with tin foil or parchment paper.
Place the sea bass in the foil or parchment paper
Lightly drizzle with olive oil. Sea bass is a fatty fish, so adding too much oil will make this dish too heavy. You can also use a small amount of butter instead of olive oil.
Add fresh dill and capers.
Close the foil or parchment paper tightly and place the dish in the oven.
Bake until done, about 15 - 20 minutes for a pound of fish.
Serve the fish by carefully opening the parchment or foil, allowing the fish and its juices to spill into the baking dish. The juice is delicious over rice.
Vary the ingredients with what you like or what you have on hand.
Lemon slices, dill, capers and butter — my husband really piled on the dill.
Simply lemon slices and capers
Fish en papillote is a great recipe to teach someone in your household to make, to share in the cooking.
Shallots, pistachios, and basil — my husband Pierre's creative combination
You can also have fun repurposing your leftovers.
Leftover sea bass en papillote and potatoes, baked with a bit of cream
Fish en papillote is a simple cooking technique you can use with a variety of fish and ingredients.
