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Whole Sea Bass Baked in Foil

Sea bass is prized by professional chefs for good reason – it’s versatile enough to take all manner of strong flavours while also excelling when cooked simply, as it is here. The basic method can be deployed with many other whole fish including salmon, trout and mackerel, the key point to bear in mind being you’ll need to increase the cooking time in line with the weight of the fish.


  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min
  • Serving Size2
  • Course
    • Main
  • Cooking Method
    • Bake


  • 1 whole sea bass (around 500g), gutted, pin-boned and scaled
  • 2 garlic cloves, smashed
  • 2-3 bay leaves
  • 1-2 sprigs of thyme
  • Fresh parsley
  • 1 lemon
  • 50g unsalted butter, diced
  • 200ml white wine
  • Sea salt and black pepper



Set the oven to 190C/170C fan/gas mark 5.


Season the inside of the sea bass then add the garlic, bay leaves, a sprig of thyme, most of the parsley and a few slices of lemon.


Prepare a sheet of tinfoil big enough to wrap the fish in. Grease the inside with the butter then place the fish in the centre and raise the edges of the foil.


Place the cubes of butter evenly over the fish and scatter it with the remaining parsley and thyme leaves, then gently pour the wine over the fish and squeeze the lemon juice over the top.


Add more seasoning then scrunch up the edges of the tinfoil so the fish is completely sealed inside.


Place the fish parcel on a baking tray and bake in the oven for 25 minutes.


Once cooked, open the fish parcel at the dining table and serve with steamed vegetables and boiled and buttered new potatoes.

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