Sea Bass “No Papelote” with Tomatoes and Spinach (Robalo "no Papelote" com Tomates e Espinafre)
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.
Learn more about Perfect Plates here or visit this issue of the Perfect Plate Newsletter to build this whole plate here.
Sea Bass “No Papelote” with Tomatoes and Spinach
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.
