chilean sea bass en papillote

Chilean Sea Bass en Papilliote – with Peppers, Onions and Tomatoes

  • Author: Patty
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: en Papillote
  • Cuisine: fusion


Sweet, buttery, Chilean sea bass is gently steamed in a parchment packet with onions, peppers and tomatoes.



  • 2 6oz Chilean sea bass filets, thawed
  • 1 large, sweet onion sliced thinly into rings
  • 1 bell pepper trimmed, seeded and cut into strips
  • 1 large tomato cut into small dice
  • Olive oil
  • salt and pepper to taste
  • 1/8 cup mirin or white wine
  • 1/8 cup soy sauce
  • 1 TBS grated fresh gingerroot
  • 1 TBS rice vinegar
  • 1 tsp fish sauce
  • 2 cups cooked jasmine or other rice
  • fresh parsley for garnish if desired


  • Preheat the oven to 350°
  • Tear two large sheets of parchment paper and fold in half to make a crease. Then open and spread a bit of olive oil on the center of one side.
  • Set aside 12 onion rings then cut the remaining onion into strips.
  • Add the tomato pieces, onion and pepper strips to a medium bowl and drizzle with a little olive oil and sprinkle with salt and pepper. Set aside.
  • Season the filets with salt and pepper. Place a series of onion rings on the oil on the parchment and top with the fish.
  • Top each fish filet with half of the vegetable mixture.
  • Mix the steaming liquid; add the mirin or white wine, soy sauce, gingerroot, rice vinegar and fish sauce in a measuring cup. Taste and add salt if necessary. Set aside
  • Fold the parchment packet: place the closed end towards you. Fold a section and crease, fold a section and crease and continue until there is about an inch left. Place on a baking sheet.
  • Give the steaming liquid a quick stir and pour half into each packet and close, carefully folding the end to seal. (see video)
  • Bake in the preheated oven for 20 minutes
  • CAREFULLY open packets – they will still contain some steam and it can burn.
  • Serve the fish and vegetables over the jasmine rice. Carefully pour the remaining liquid over top. Add some fresh chopped parsley if desired.


Be careful when opening the packets – they will give off steam

Keywords: Chilean sea bass, fish, en papillote, steamed fish,

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