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Sea bass en Papillote

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Sea bass en Papillote
Image: Yordanka Kovacheva
1 / 7
10 min.
28 min.
38 min.
"Find out the secrets of Sea Bass en Papillot in the recipe below"


  • sea bass - 12oz (350 g) fillets with skin
  • olive oil - 6 - 7 tbsp. + for sprinkling at the end
  • zucchini - 1/2 pc.
  • garlic - 2 cloves
  • carrots - 1 pc.
  • cherry tomatoes - 4 - 6 pcs.
  • peppers - 1 pc.
  • shiitake mushrooms - 6 pcs. (or others of choice)
  • salt

How to cook

Cooking something ''en Papilot'' is a culinary technique, which we have all known for a long time, but maybe not by that name. It is baking in the oven or steaming and the products are wrapped in parchment paper, in which they are stewed at the same time and that way all of the flavors are preserved in them.

To this we can include cooking by wrapping the products with aluminum foil, it is the same principle, but not as healthy as with the paper.

Here is a suggestion for a delicious Sea Bass en Papillot with vegetables. With few quite ordinary products and without spices we achieve a great taste and aroma.

Clean the fish fillets from the bones, if any and wash and dry them. Depending on their size, with this weight you can have 4 or 6 thin and tender fillets.

Peel the vegetables and cut the carrots, peppers, garlic and zucchini into very thin slices and the mushrooms and tomatoes in half. Optionally, you can add another favorite vegetable or replace one of those listed with another to your liking. You just have to consider the cooking time of the fish to match the time of the vegetables.

Spread two pieces of baking paper measuring 17x15″ (42x38 cm). Sprinkle each one with olive oil in the middle, where you will place the products.

Distribute the vegetables, drizzle once more with olive oil and salt and place the sea bass fillets on top with the skin side down. Add salt to it and fold the paper first at the two opposite ends, by overlapping them, then the other two and seal it well.

Put the packets in a baking pan and bake at 390°F (200 degrees) for 25-28 minutes depending on the thickness of the fish.

It is customary to present the baked fish en papillote straight away, as they are sealed and for everyone at the table to unfold their packet. It is spectacular and beautiful, as long as you're quick, because if the sea bass stays in the paper for too long it will continue to cook.

They can also be served by slightly opening the packages and garnishing them with pieces of lemon and drizzled with olive oil.

Try it - it's easy, tasty and healthy!

Enjoy your meal!


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