Sea bass in foil

Name: Sea bass in foil
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2
Ingredients: Sea bass (sea bass) 1.75 lbs; Cherry tomatoes 1 cup; Pine nuts 15; Taggiasca olives 1.5 oz; Garlic 2; Lemons 1; Parsley 1 tbsp

it de fr br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Serving: 2
Cost: High

PRESENTATION

Recipe by
Sebastian Fitarau

Sea bass in foil is a beloved dish from Liguria, where the Italian coast meets simple, tasty seafood. The Sea bass in foil method involves wrapping the sea bass in parchment or foil, sealing in all those aromas and keeping the fish tender and juicy while it cooks. Pretty simple. This approach really brings out the natural flavors, especially with cherry tomatoes, green olives, and pine nuts for that true Mediterranean sea bass recipe feel. The fish emerges moist, almost melting in your mouth, and the olives and tomatoes add a fresh, slightly tangy kick that makes everything pop. And the sauce? In Liguria, locals love adding their own twist—sometimes with citrus slices, or even a splash of pomegranate. You'll also find versions with fennel and a touch of orange sauce. It's fascinating, really, to see how one simple baked sea bass recipe can vary from town to town along the Italian coast, showing regional creativity.

And here's the thing: when it comes to weeknight meals, this kind of parchment baked fish makes things super easy. There's no complicated prep, and you don't lose any flavor. Seriously good. The steam stays locked in, making the fish extra tender and keeping those Mediterranean touches strong. Folks who like to mix things up sometimes lay thin slices of marinated zucchini under the fish, or toss in fresh herbs like oregano or basil for another layer of aroma. What you get is a dish that feels light yet satisfying—a perfect choice if you want an easy fish dinner or a healthy seafood recipe that doesn't skimp on taste. Compared to other seafood dishes, this oven-steamed fish keeps the focus on freshness, which is what Italian coastal food is all about. For sure. Whether you go classic with tomatoes and olives or try some of the regional spins, this method of branzino fillet preparation brings a bit of Liguria to your table, no matter where you are. The flavors stay bright and the texture is always spot on, making it a favorite for anyone who loves simple but really really flavorful seafood.

How to prepare Sea bass in foil

To prepare Sea bass in foil, wash and halve the cherry tomatoes 1. Slice the lemon 2. In a bowl, gather the cherry tomatoes, pine nuts, and olives 3.

Chop parsley and garlic previously peeled 4 and add to the cherry tomatoes. Season with oil 5, salt 6, and pepper.

Now clean the fish by cutting off the fins 7, and descale it with the appropriate tool 8. Then, after gutting and rinsing it under running water both inside and out, stuff the inside with lemon slices 9.

On a surface, place a sheet of aluminum foil and then a sheet of parchment paper on top. Place the sea bass here and distribute the cherry tomatoes on the sides 10. Close the two sheets one 11 over the other 12, taking care to seal the sides well. Bake in a preheated static oven at 340°F for 30/35 minutes.

Once cooked, remove the parcel from the oven, open it and clean the fish while still hot. Use a fork to lift and peel off the skin 13. Serve the sea bass fillets en papillote while still hot 14 with the cherry tomato, pine nut, and olive dressing 15.