Dinner

Sea Bass en Papillote with Thai Flavors Recipe

Name: Sea Bass en Papillote with Thai Flavors Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 small seabass, scaled and gutted; 2 lemongrass stalks; 100g fresh ginger chunk; 3 garlic cloves; 3 small red chillies, finely chopped; Zest and juice of 1 lime; 12 new potatoes, cleaned; Small knob of salted butter; Coriander leaves, to serve; Extra lime wedges, to serve (optional)

ByCleo Brixton November 6, 2025November 6, 2025

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Introduction

Sea bass en papillote with Thai flavours is a fragrant and healthy dish that gently steams the fish with aromatic herbs and spices. Wrapped in parchment, this method locks in moisture and infuses the sea bass with fresh lemongrass, ginger, and lime for a deliciously vibrant meal.

The image shows two whole cooked fish placed side by side inside a white parchment paper-lined white oval dish resting on a white marbled surface. The fish skin is shiny silver with grilled marks, topped with green herbs, thin slices of pink lemongrass, and small red chili pieces scattered on top. A halved lime with a greenish-yellow inside sits to the upper left of the fish, adding a fresh touch. In the background, there is a white bowl with small cooked potatoes, two glasses of light pink drink with lemon slices on the rim, a white floral bouquet in soft focus on the lower left, and silver cutlery placed on a folded white cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small seabass, scaled and gutted
12 new potatoes, cleaned
Small knob salted butter
Coriander leaves, to serve
2 lemongrass stalks
100g chunk fresh ginger
3 garlic cloves
3 small red chillies, finely chopped
Zest and juice of 1 lime, plus extra wedges to serve (optional)

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Prepare the stuffing by bruising the lemongrass with the blunt side of a knife, then slicing it into thin rings. Finely slice the ginger across the grain, leaving the peel on. Lightly crush the unpeeled garlic cloves to release their aroma. Combine the lemongrass, ginger, garlic, chopped chillies, lime zest, and juice in a bowl and mix well.
Step 2: Lay out a piece of baking parchment about 50cm long. Place the two seabass across its width and spoon three-quarters of the stuffing mixture into the stomach cavities. Scatter the remaining stuffing over the fish, then season with salt and pepper. Fold the parchment sides over the fish heads and tails and roll into a sealed parcel. You can store the parcel in the fridge for a few hours if needed.
Step 3: Place the fish parcel on a baking tray and bake in the oven for 20-25 minutes, until the flesh flakes easily off the bone.
Step 4: While the fish cooks, place the new potatoes in a saucepan of cold water. Bring to a boil, then cook until tender. Drain well, slice in half, and return to the pan with a knob of salted butter to melt.
Step 5: Serve the sea bass still in its parchment parcel or on a plate alongside the buttered new potatoes. Sprinkle with fresh coriander leaves and offer extra lime wedges if you like.

Tips & Variations

Use fresh lemongrass and ginger for the most vibrant flavour, but powdered versions can work in a pinch.
Swap new potatoes for baby carrots or steamed greens for a different side.
If you prefer less heat, reduce or omit the red chillies.
For an extra citrusy note, add a splash of fish sauce or a drizzle of coconut milk before sealing the parchment.

Storage

Store any leftover cooked sea bass and potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warm. The fish is best eaten fresh to enjoy its delicate texture and flavour.

How to Serve

The image shows two whole cooked fish lying side by side in a small white dish lined with white parchment paper. The fish have a shiny silver skin with light grill marks and are topped with thin slices of herbs and small red chili flakes scattered across them. Near the top edge inside the dish, there is a halved lime with vibrant green skin and juicy inside. Fresh green cilantro leaves are spread on and around the fish. The dish sits on a white marbled surface, and nearby there is a white bowl with small yellow roasted potatoes. On the right side, a white plate holds a fork and knife on a folded beige napkin. Two glasses of clear pinkish drink with lemon slices are visible at the sides, adding a fresh look. In the front corner, blurred white flowers add softness to the scene. The whole setting looks bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sea bass for this recipe?

Yes, but make sure to fully thaw and pat the fish dry before preparing the parcel to avoid excess moisture.

What can I substitute for lemongrass if I can’t find it?

If fresh lemongrass isn’t available, you can use a small amount of lemon zest combined with a splash of lime juice to approximate the flavour, though it won’t be quite the same.