Sea Bass parcels with asian flavours

Leaving the fish in the parcel allows for a little bit of 'at table theatre' as people open them for themselves
This recipe is based on one by Donal Skehan, tweaked to account for what I had in the fridge and rustled up solely on the desire to use some Sea Bass fillets I had, but not to go for my usual 'go to' choice of serving it with a fresh mango salsa. It also has the bonus of being super quick to cook and the parcels keep the amount of washing up down, win/win!
Sea Bass parcels with asian flavours
sea bass, parcel, en papillote, ginger, garlic


Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 2 Sea Bass fillets
  • 1 fat garlic clove, minced finely
  • 1/2 red chilli, deseeded then sliced finely
  • 3 spring onions, finely sliced
  • 1 leek, the white part sliced diagnonally into 3-5mm slices
  • 1 tbsp Mirin rice wine
  • 1 tbsp roasted sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp finely grated ginger


  1. Pre-heat the oven to 180 degrees fan, with a baking sheet large enough to take the fish parcels
  2. Mix together the garlic, light soy, mirin, sesame oil and grated ginger
  3. Cut two sheets of parchment large enough to make parcels for the fish - about two to three times the width of the fillets
  4. Put a layer of the thinly sliced leek in the middle of the parchment, sufficient to sit under the fish, and place the fish on top
  5. Pour half the garlic mixture over each fillet, as evenly as you can - spooning it over may be easier
  6. Sprinkle the top of each fillet with spring onion and chilli
  7. Form the paper up into a parcel
  8. Put the parcels into the oven and cook for 10 minutes
  9. Serve the parcels, un-opened, onto plates, with accompaniments and let people open them themselves

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