Frixos Personal Chefing

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Sea Bass in Paper Bags


What a difference when you get Aegean Sea Sea Bass and not from a fishery. The meat is flaky and much tastier as the fish are fed on their own.
Gently steamed in parchment paper bags in their own juices with white wine and match-stick cut veggies that provide a second layer of flavour.

Sea Bass in Paper Bags


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Sea Bass in Paper Bags

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Dish
Cuisine: Mediterranean
Keyword: Fish, Food Recipes, Pleasures
Servings: 4 People


  • 2 Sea Bass , about 1.2kg each, ask your friendly fish-monger to fillet them for you
  • 1 Leeks , white part only, julienned 5-6cm (cut into match sticks)
  • 2 Carrots , peeled and julienned 5-6cm (cut into match sticks)
  • 2 stalks Celery , julienned 5-6cm (cut into match sticks)
  • 2 Scallions , julienned 5-6cm (cut into match sticks)
  • 2 tbsp Butter , unsalted and divided in 4
  • 50ml EVOO , Extra Virgin Olive Oil
  • 60ml White wine
  • 30ml Lemon juice
  • 1 tsp Dry Oregano
  • 2 tsp fine Sea Salt
  • 1 tsp freshly ground Black Pepper


  • Set your oven to 210°C, grill/broiler on and rack set to the upper most position.
  • Start by mixing/whisking in a small bowl the oil, lemon juice and oregano.
  • In another bowl add the julienned veggies and season them with half the salt and pepper
  • Place individually the fish fillets on parchment paper, skin side down, and brush each side with the above oil mixture. Season each side with remaining salt and pepper and place on top of each fillet ¼ of the julienned veggies. Add some butter, pour 1 ½ tbsp of wine and fold/twist the parchment paper to create some sort of a paper bag, making sure that they are tightly closed. Add each paper bag on an aluminium foil sheet and fold again to seal well.
  • Place the 4 paper bags on a baking sheet and place in the oven to be cooked for 30’. Remove from the oven, get rid of the aluminium foil sheets and serve each paper bag on a plate.

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