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Whitney's Mediterranean Style Sea Bass in Parchment Paper

Whitney's Mediterranean Style Sea Bass in Parchment Paper

Why it's on our list

I think cooking fish in parchment paper is one of the best ways to infuse flavor and get a perfect cook. I also love it because your whole meal is one pouch which means less dishes to wash and it's a quick meal to prepare.

You can get creative as you want when it comes to what fish or veggies you want to include in your parchment pack. I love capers and olives but Lance loathes them so I leave that out of his. You can also play with flavors and various cuisine! Say for instance you choose Asian inspired ingredients such as ginger, sesame oil, soy, bok choy, shitake mushrooms.


Makes two portions

  • 1 zucchini julienned (cut intro long strips)

  • 1 yellow squash julienned (cut intro long strips)

  • 1 red bell pepper julienned

  • 1 large shallot sliced into rings

  • 2 garlic cloves sliced

  • About 20 cherry or grape tomatoes

  • 2 6 oz. Chilean Sea Bass fillets, skin removed

  • salt and pepper

  • Greek or Italian seasoning

  • White wine

  • 4 - 6 lemon slices

  • Olive oil

  • Parchment paper - find the box that has the precut rectangles of parchment paper, you want it to be about the size of a baking sheet

  • Baking sheet


Preheat your oven to 375 degrees

Prepare all your veggies and aromatics (garlic and shallot) but don' combine them because we are making individual packs.

Place 2 pieces of parchment paper on to your baking sheet. Fold in half. Place half of the zucchini, squash and peppers on one half of each of the parchment pieces so it sits on one side of the fold. Sprinkle with seasoning, pepper, and salt (if the seasoning you are using already has salt don't add more).

Next, scatter half of the garlic, shallots and tomatoes over the veggies. Repeat sprinkle.

Pat your fish dry and sprinkle with salt and pepper on both sides. Place fish on top of everything else. Sprinkle more seasoning over everything. Place enough lemon slice to cover the top of the fish. Pour 1 - 1 1/2 tablespoons of white wine over everything. Drizzle olive oil over everything.

Fold the left side of the parchment to create a half moon shape and fold & crimp the edges from one side to the other to create a little cooking packet for the fish. Make sure it's tight so fish and veggies will steam inside.

Place the baking sheet with the parchment packages in the oven for about 15-20 minutes depending on the thickness of your fillets.


Serve it up!

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