Parchment-Baked Sea Bass

Total time: 1hr 05m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 508 Kcal


  • 4 tbsp. olive oil
  • 1 clove of garlic, cut into thin slices
  • 2 sprig rosemary
  • 2 sprig thyme
  • 1 tsp. pink peppercorns in oil, rinsed with cold water, drained, crushed
  • 50 g pitted green olives, cut in half lengthways
  • 25 g dried tomatoes, cut into strips
  • 3 spring onions, incl. green parts, cut into quarters lengthways
  • 0.5 tsp. salt
  • 2 organic sea bass (approx. 450 g each), ready to cook
  • kitchen twine
  • 4 baking parchment (approx. 33 x 42 cm each)


  • Heat the oil with the remaining ingredients and peppercorns. Remove the pan from the heat, let the oil cool. Set aside 2 tbsp of the herb oil for the fish. Mix the olives and tomatoes with the remaining oil. Salt the spring onions.
  • Rinse the fish in cold water, inside and out, pat dry. Coat inside and out with the reserved herb oil, season with salt.
  • Wrap: Place 1 sea bass with half the spring onions on a sheet of baking paper. Divide half the vegetable mixture on top. Cover with a second sheet of baking paper. Fold the two sheets together at the corners and tie with cooking string. Fold over the edges several times. Repeat the process with the 2nd sea bass and the remaining vegetables. Place both fish parcels on an oven tray.
  • Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

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