Parchment Baked Sea Bass en Papillote with Spring Vegetables

Bar en Papillote aux Légumes de Printemps


Preparation info

  • Difficulty


  • Serves


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

Sea bass is often seen on menus across France, as it is found in many of the country’s coastal waters. This simple method of preparation pairs young spring vegetables with fresh fish, wrapped up in an easy-to-serve parcel. The papillotes, or envelopes, can be prepared hours in advance and kept in the refrigerator until dinnertime, making this a perfect plan-ahead recipe for a weeknight meal or dinner party.


  • 4–5 cups (750 grams) mixed spring vegetables (such as turnips, carrots, radish, or new potatoes), thinly sliced
  • 4 sea bass fillets
  • 4 tablespoons fresh parsley, roughly chopped
  • Salt and pepper to taste
  • ½ cup (120 mL) extra virgin olive oil
  • Juice from 1 lemon



Preheat oven to 375°F (190°C). Prepare your papillote by rolling out pieces of tinfoil that are a little more than twice the size of your sea bass fillet. Prepare one piece of tinfoil for each fillet. Fold up the edges of the square of tinfoil, as if making a baking sheet. The edges should be thick in order to hold the ingredients, so create sturdy walls by folding the tinfoil twice around the edges. Brush the inside of the envelope with olive oil.

In a bowl, mix spring vegetables together and then distribute them evenly among the bottom half of each envelope, making a bed for the sea bass. Lay a fillet on top of vegetables in each envelope and sprinkle with parsley and a dash of salt and pepper. Cover each fillet in about 2 tablespoons of olive oil each and then top with an even distribution of fresh squeezed lemon juice.

Close the packets by folding the empty half over the portion containing the fillet. Close tightly, crimping tinfoil together, making sure the seams are sealed and will not leak. Place papillotes on a baking sheet and bake on the middle rack of the oven for 35–40 minutes. Serve hot, either in the papillote or removed from tinfoil, with a side of rice.