Thai Style Sea Bass En Papillote

Thai Style Sea Bass En Papillote


      Prep time                 Cooking time

20 minutes                         20 minutes


Serves: 2


2 x 90g seabass fillets
2 lemongrass stalks
3 garlic cloves, unpeeled
100g chunk fresh ginger, peeled and finely sliced
3 small red chillies, finely sliced
Zest and juice of 1 lime, plus extra wedges to serve
Torn coriander leaves, to garnish


  1. Preheat the oven to 180C/fan 160C/gas mark 4. Bash the lemongrass with the blunt side of a knife to bruise it, then slice it into thin rings. Squash the unpeeled garlic cloves to release their aroma.
  2. Take a piece of baking parchment about 50cm in length and place the lemongrass, garlic, ginger and chillies in the centre. Top with the 2 sea bass fillets across its width. Add the lime zest and juice. Fold the sides of the parchment over the fish, then roll it into a parcel. Place on a tray, put into the oven and bake for 20-25 minutes.
  3. Once cooked open the parcel and scatter over the torn coriander leaves. Serve with the lime wedges.

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