MenuMenu

Sea bass en papillote with mash and seaweed salsa

Sea bass en papillote with mash and seaweed salsa

Tender sea bass gently steamed en papillote locks in every drop of flavour, served alongside buttery, fluffy mash and a bright, umami-rich seaweed salsa. It’s fresh, aromatic and deeply satisfying — a recipe that feels effortless but tastes like a restaurant showstopper.

Prep: Less than 30 mins
Cook: 1 to 2 hours
Serves: Serves 2
Dietary: Nut-free
Anna HaughBy Anna Haugh
From Saturday Kitchen Recipes

Nutri-score BLight, balanced, and full of goodness this sea bass dish achieves a Nutri-Score of B. The lean sea bass, fresh herbs, and seaweed salsa provide heart-healthy fats and minerals, while the buttery mash adds comfort without being too heavy.

Equipment

Ingredients

For the mash

  • 700g floury potatoes, scrubbed
  • 50g unsalted butter
  • 100g warm milk
  • Salt, to taste

For the sea bass

  • 2 wild sea bass fillets (120g each), skin on
  • 60g salted butter
  • 1 garlic clove, finely sliced
  • 1 tsp capers, chopped
  • 1 lemon, zest and juice

For the seaweed salsa

  • 1 tbsp small capers
  • ½ banana shallot, finely chopped
  • 4 kalamata olives, chopped
  • 1 tsp dried dulse seaweed
  • 3–4 sprigs fresh thyme
  • 10g chives, finely chopped
  • 2 lemons, zest and juice

Customise

  • Use cod, haddock, or trout instead of sea bass.
  • Swap butter for olive oil to make it even lighter.
  • Mash can be made half potato and celeriac for a lower-carb option.

Method

Stage 1: Make the mash (1 hour)

  1. Preheat the oven to 220°C (200°C Fan/Gas 7). Place the potatoes on a baking tray and roast for about an hour until soft inside.
  2. Cool and rice the potatoes. Once they’re cool enough to handle, scoop out the fluffy insides and push through a potato ricer.
  3. Mix in the butter. Add half the butter and a pinch of salt to a warm saucepan. Gently fold until melted and glossy.
  4. Add warm milk. Pour it in slowly until the mash is creamy but not sticky. Taste and adjust seasoning.

Stage 2: Cook the sea bass (10 mins)

  1. Prepare en papillote. Cut a large piece of parchment paper and fold it in half. Open it up on a baking tray and set the fish on one side, skin-side down.
  2. Add flavour. Top each fillet with sliced garlic, chopped capers, butter, lemon zest, and juice.
  3. Seal it up. Fold the paper over and crimp the edges tightly to seal like a parcel. This traps all the moisture for perfectly tender fish.
  4. Bake for 10 minutes. The paper will puff up, gently steaming the fish inside. Check—if the skin doesn’t peel easily, cook for another 2 minutes.

Stage 3: Seaweed salsa and serving (10 mins)

  1. Mix the salsa. Combine capers, shallot, olives, dulse, thyme, chives, lemon zest, and juice in a small bowl. Add salt to taste.
  2. Serve beautifully. Carefully open the paper parcel, remove the skin, and spoon the seaweed salsa over the fish. Serve with a generous scoop of silky mash on the side.

FAQs for Sea bass en papillote with mash and seaweed salsa

  • What does “en papillote” mean? It’s a French technique meaning “in parchment,” where food steams inside paper for tender, aromatic results.
  • Can I use foil instead of parchment? Yes, but parchment gives a gentler cook and won’t react with lemon juice.
  • How do I know the sea bass is cooked? The flesh should flake easily with a fork and look opaque.
  • What can I use instead of dulse? Try nori flakes or chopped wakame for a similar briny note.

You may also like...

scroll to top