Sea Bass “No Papelote” with Tomatoes and Spinach
There is something incredibly therapeutic about wrapping a meal in parchment. It feels like a little gift you’re preparing for yourself—or the people you love—and the reveal when you finally cut into that paper is always the best part. I love making this sea bass when I want something that feels bright, light, and distinctly coastal. The fish stays perfectly buttery, while the tomatoes and spinach steam in their own juices, creating a naturally delicious sauce that needs nothing more than a squeeze of lime and a drizzle of good olive oil. It is a simple, elevated way to highlight fresh ingredients, and it has become a staple for me whenever I need a meal that is both nourishing and vibrant.
Sea Bass “No Papelote” with Tomatoes and Spinach
Servings: 2
Prep time: 15 MinInactive time: 15 MinTotal time: 30 Min
Ingredients
- 2 sea bass fillets (about 5oz each)
- 1 cup cherry tomatoes
- Halved ½ small onion
- Thinly sliced 2 cups fresh spinach
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 lemon, sliced
Instructions
- Preheat the oven to 400°F (200°C)
- Cut two large pieces of parchment paper or foil, about 12–14 inches long. If using parchment, fold each piece in half and then open it like a book.
- Divide the onion, tomatoes, spinach, and garlic between the two sheets of parchment, placing them slightly to one side of the fold.
- Drizzle with a little olive oil and season lightly with salt and pepper.
- Place a sea bass fillet on top of the vegetables.
- Drizzle each fillet with the remaining olive oil, a pinch of salt, pepper, and top with the lemon slices.
- Fold the parchment over the fish and crimp or fold the edges tightly to create a sealed packet. If using foil, fold the edges together to seal well.
- Place the packets on a baking sheet and bake for about 15 minutes, until the fish is opaque and flakes easily with a fork.
- Carefully open the packets (watch for steam) and transfer the fish to a plate and spoon the vegetables and juices over the top.
- Finish with a squeeze of lemon.
