Sea Bass Fish Recipes? White Sea Bass Papillote 😉How to Cook & Bake In A Parchment Packet Paper Bag

white sea bass

🥗Healthier: trout

💰Cheaper: tilapia

Trout is lower in calories and tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits and canola is cost-effective.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds flavor without alcohol, while vinegar is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more concentrated, and frozen herbs are often less expensive.

Preheat the oven to 400°F.

Pick cherry tomatoes and Mexican squash from the garden.

Julienne the carrots and Mexican squash into thin strips (4 to 5 inches long).

Slice two lemons for each packet, removing seeds.

Prepare a 15-inch square of parchment paper and fold it in half.

Open the parchment and place two lemon slices on one side.

Season the white sea bass fillets with salt and pepper, then place them on the parchment over the lemon slices.

Add julienned carrots and Mexican squash on top of the fish.

Sprinkle dill and green onions over the vegetables and fish.

Add 1/2 teaspoon of capers and a splash of olive oil on top.

Drizzle a splash of Sauvignon Blanc over the mixture.

Fold the parchment to create a sealed packet.

Brush the outside of the packet with olive oil for color.

Place the packets in the oven and bake for 15-20 minutes.

Remove from the oven and snip open the packets to release steam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens