Sea bass in a parcel

We love sea bass in our house, and we cook it in many different ways. This version is a particular favourite with kids. Opening the little parcel at the table to discover all the delicious ingredients inside makes it fun and exciting.

It is incredibly easy to make, wonderfully delicious, and very versatile. You can add different vegetables, herbs, or flavours depending on what you have at home, which makes it perfect for busy days when you still want something healthy and full of flavour.

Because each papillote (parcel) only needs small amounts of each ingredient, I measure everything in simple spoons. It makes the recipe very easy to follow and also turns it into a fun activity for kids, who can help measure and assemble their own little parcels. 🍋🐟

Sea bass in a parcel

Serves 4 adults

Total Time: 30 min

Make-ahead cook time: 18 min (once prep is complete) Ingredients (serves 4)

(olive oil, salt and pepper)

• 4 sea bass fillets, skin on (about 125 g each)

• 12 raw prawns, peeled and cleaned

• 16 cherry tomatoes

• 2 teaspoons frozen chopped garlic

• 2 teaspoons frozen parsley

• 2 teaspoons frozen chilli (leave out if kids don’t like spice)

• 1 lemon – cut 2 slices in half (for the parcels), the rest for squeezing

• 4 tablespoons olive oil

• 4 tablespoons white wine

Method:

• Preheat the oven to 180°C fan (200°C non-fan).

• Prepare the parcels. Cut 4 large squares of aluminium foil and 4 smaller rectangles of baking paper (about one third of the size of the foil). Place the baking paper in the centre of each foil sheet. Slightly lift the edges of the foil so the oil and wine don’t spill while you assemble the parcels.

• Very important: pat the sea bass fillets and prawns dry with kitchen paper. This helps the fish cook properly and keeps the flavours concentrated.

• Place one fillet skin down on top of each piece of baking paper.

• Divide the remaining ingredients evenly between the parcels: prawns, cherry tomatoes, garlic, parsley, chilli (if using), lemon, olive oil and white wine. Finish with a squeeze of lemon and season with salt and pepper.

• Close the parcels. I double-fold the top and then crimp the edges upwards. It may not look very elegant, but it does the job perfectly and keeps all the delicious juices inside.

• Place the parcels on a baking tray and cook in the oven for about 18 minutes.

• Serve each parcel directly on a plate. Be careful when opening, as the steam inside will be very hot. The best part is opening the parcel and letting all those wonderful aromas escape.

Cooked sea bass in a parcel

Serving Tips:

• Place each unopened parcel directly on the plate and let everyone open their own. The burst of steam and aromas makes it part of the fun.

• Serve with crusty bread so you can soak up all the delicious juices from the parcel.

• A simple side like steamed rice or buttered new potatoes works beautifully.

• Add a fresh green salad with olive oil and lemon to keep the meal light and balanced.

• If serving to children, you can open the parcel slightly in the kitchen to let some steam escape before bringing it to the table.

• For extra freshness, add a final squeeze of lemon and a drizzle of good olive oil just before eating.

Make-Ahead Meals Steps:

You can easily prepare this dish in advance. Assemble the parcels completely and keep them in the fridge for up to 12 hours.

When you are ready to cook, preheat the oven first. Take the parcels out of the fridge and let them sit at room temperature while the oven warms up.

Once the oven is ready, place the parcels on a baking tray and cook for about 18 minutes.

This makes it a great dish for busy evenings or when you have guests, as most of the work is already done.

Tips & Tricks:

• Pat the fish and prawns very dry with kitchen paper before assembling the parcels. This is very important. Removing excess moisture helps the fish cook properly and keeps the flavours concentrated instead of watery.

• Don’t overfill the parcels. A little space inside allows the steam to circulate and cook everything evenly.

• Fold the parcels tightly so the juices stay inside. The steam created during cooking is what keeps the fish incredibly tender.

• If your sea bass fillets are slightly larger, you may need to add 2–3 extra minutes of cooking time.

• If cooking for children, let them choose their own ingredients. Some may prefer fewer tomatoes, no chilli, or extra lemon. In my house, the smallest one prefers it without tomatoes. Let them assemble their own parcels, measuring the ingredients and building their little papillote.

Variations:

• Different fish: If you don’t have sea bass, you can easily use any other white fish, such as cod, haddock or sea bream.

• Asian-style twist: Use lime instead of lemon, coriander instead of parsley, and add a little freshly grated ginger. You can also add a small splash of soy sauce instead of the wine for extra depth.

• Mediterranean version: Add a few sliced olives, some capers, and a little finely sliced red onion. The flavours become richer and slightly briny.

• Green vegetable version: Add small florets of broccoli, a few green beans, and some peas or sweetcorn. It turns the parcel into a complete meal with plenty of colour and texture. This one is a kids favourite!

• Luxury version: Add a few small scallops or a few fresh clams together with the prawns for a richer seafood parcel.

This sea bass in a parcel is one of those wonderfully simple dishes that always feels a little special. Everything cooks together inside the parcel, allowing the fish, prawns, lemon and herbs to gently steam and create a beautiful, fragrant sauce.

It’s healthy, full of flavour, and incredibly easy to prepare. The best part is bringing the parcels to the table and letting everyone open their own. It turns dinner into a small moment of surprise.

Simple ingredients, minimal effort, and a delicious result every time!

Happy Cooking! 🍋🐟