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Mediterranean whole sea bass en papillote

When I was a child I didn’t use to like it at all even though my mother tried hard to convince me it was heatlhy but I just didn’t want to hear a thing about it. Italy is a peninsula and fish is considered as national heritage, most of all, along the coasts. Here is my sea-brass en papillons. It is easy and fast to cook. 
Course Main Course
Cuisine Italian
Keyword sea-bass en papillote
Prep Time 15 minutes
Servings 2 people


  • 500 gr sea-brass medium size
  • a

    small bunch of aromatics: rosemary, sage, parsley, thyme

  • Salt and pepper
  • 2 tbsp extra virgin olive oil
  • 2 small clove garlic
  • 1/2 glass white dry wine
  • Fresh lemon juice


  • Clean a medium size bass, or have it cleaned by your fishmonger and wash it carefully. 
  • Dry it with clotting paper and season with unrefined salt and pepper. 
  • Pick up some aromatics from your garden: chop rosemary, sage, parsley, and thyme finely.
  • Place the brass on a tinfoil and put it onto a baking pan;
  • Season with the chopped aromatics and a small clove of garlic, and partially close the tinfoil.
  • Preheat the oven at 200°C (392°F) and bake for 15-20 minutes, or more if the fish is bigger. 
  • After about 10 minutes, sprinkle with half a glass of white wine. 
  • When cooked, take the papillote to the table, season with a teaspoon of organic extra-virgin olive oil and sprinkle with a little lemon juice
  • Serve very hot.