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Seabass en Papillote

Seabass en Papillote

Brought to you by: OcadoLife
    4 serving
4.8 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Cooking en papillote means sealing the food up in a paper bag or parcel to gently steam in its own juices, allowing the delicious flavours of any added herbs, vegetables and other ingredients to mingle and permeate the dish. Looking for more fish recipes? Look no further.
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  • 4 sea bass fillets
  • 4 spring onions , finely sliced
  • 3 cm fresh ginger, finely sliced and cut into thin strips
  • 2 cloves garlic, finely sliced
  • 4 bird's eye chillies , or less, depending on how much heat you like, finely sliced, seeds and all
  • 4 tsp light soy sauce
  • 2 tsp toasted sesame oil

Recipe tips / Prepare ahead

You will need baking parchment for this recipe.


Step 1

Preheat the oven to 180C/ 160F/ Gas 4. Lay out 4 large sheets of baking parchment, fold each in half vertically and place them in a pile.

Step 2

Draw out a half heart shape on the top of the piece of paper (large enough to fit the fish fillet) and cut out all 4 sheets at once. Open the paper so you have 4 heart and place a fish fillet on one side of each. Sprinkle the remaining ingredients amongst the fillets, season with salt and pepper and fold the other side of the paper on top, ready to seal.

Step 3

To seal the parcel, start at one end and fold over one shot section of the paper at a time, mocing along the edge until the whole of the parcel has been sealed. Repeat with the remaining parcels and transfer all of them to a baking sheet. Bake for 10-12 minutes, until the paper itself turns golden and the parcels have puffed up with aromatic steam. When serving, place a parcel on each plate and open them at the table to release the delicious aromas. We served ours with basmati rice and tenderstem broccoli stir-fried with garlic and chilli, adding a southeast Asian twist to the dish.

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