Sea bass fillets en papillote is an enticing fish-based main course, easy and quick to prepare.
Simple ingredients, cherry tomatoes, olives, pine nuts, garlic, and parsley to season ready-to-cook sea bass fillets, baked in the oven, simple, quick, and full of flavor, perfect for any occasion. Cooking fish en papillote allows to best preserve the natural characteristics of the food: by enclosing the fish in a parchment paper and aluminum foil wrap, a sealed environment is created in which the heat cooks gently and evenly. This method helps retain many heat-sensitive nutrients, such as certain B vitamins and omega-3 fatty acids, and the fish stays tender and juicy because its juices are not lost but trapped in the papillote, enhancing its flavor and aroma.
Another important advantage is the lightness of the final result. Cooking en papillote requires very few added fats, making the dish suitable even for those following a controlled diet or wanting to reduce calorie intake without sacrificing taste. Additionally, this technique reduces odors in the kitchen and simplifies cleanup, as the fish cooks in its wrap without dirtying pans or the oven.
Find out how to make sea bass fillets en papillote with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 14 oz sea bass fillets
- 1 cup cherry tomatoes
- 3 tbsp Taggiasca olives
- 1 tbsp pine nuts
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
Preparation of Sea Bass Fillets en Papillote
Wash the cherry tomatoes, cut them in half, and gather them in a bowl.
Add the olives and pine nuts.
Also, add the chopped garlic and parsley.Season everything with a drizzle of extra virgin olive oil and salt and mix thoroughly.
Cut a sheet of food-grade aluminum large enough to hold half of the fillets and a parchment paper sheet of equal size.
Place the parchment paper on top of the aluminum and half of the fish in the center of the parchment paper with the skin side facing the paper.Cover with half of the cherry tomato and olive mixture and close both papers over the fish.
Do the same for the rest of the fish with another sheet of aluminum and parchment paper.
Place the prepared papillotes on a baking tray and bake everything in a preheated static oven at 392°F for about fifteen minutes.
When the fish is cooked, remove your sea bass fillets en papillote from the oven and serve them hot.
Notes
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