Baked sea bass en papillote is a delightful fish main course that is very easy to make and makes the sea bass fillet tender and tasty. The baked sea bass en papillote has a very simple seasoning that does not overpower the flavor of the fish since it has delicate flesh and can also be served to children. The sea bass fillets en papillote are perfect even for those on a low-calorie diet; do not add oil during cooking but dress raw at the end of cooking. You can prepare the baked sea bass en papillote in advance and reheat it when ready to serve. Did you know that sea bass and branzino are the same fish? The sea bass or branzino is a well-known fish that lives in both the Atlantic seas and the Mediterranean, as well as in the waters of lagoons or river mouths. However, nowadays, it is often farmed, which lowers the price, but the flavor is not the same, so if you want to know more about Sea Bass Fillets en Papillote, you’re in the right place. Now let’s see how to make baked sea bass en papillote, and if you try it, let me know. Barbara

I recommend you try these sea bass recipes as well:

Difficulty: Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

4 fillets sea bass
1 lemon
sprigs rosemary
leaves sage
to taste extra virgin olive oil
to taste salt
to taste pepper

How to prepare baked sea bass en papillote

Let’s start preparing the baked sea bass en papillote; take a sheet of parchment paper and place the sea bass fillet in the center, adding a drizzle of extra virgin olive oil,
some lemon slices,
some sprigs of rosemary, some sage leaves,
some lemon juice,
and pepper
and salt.
Fold the sides of the parchment paper
and then seal the papillote well,
place the papillotes in a baking dish or on a baking tray and cook in a preheated static oven at 350°F (180°C) for 20 minutes.
Once cooked, remove the papillotes from the oven, open them, and serve the sea bass hot.