Whole Roasted Mediterranean Sea Bass with Lemon & Herbs
A timeless Mediterranean ritual that celebrates simplicity and flavor. Fresh black sea bass is gently steamed in parchment with aromatics, citrus, and herbs, creating a fragrant, nourishing dish that feels both effortless and elevated.
Ingredients:
2 black sea bass fillets (6–8 oz each), skin on
1½ tbsp Fancy Peasant extra-virgin olive oil
1 small shallot, thinly sliced
1 clove garlic, thinly sliced
½ cup cherry tomatoes, halved
¼ cup dry white wine (Assyrtiko or Sauvignon Blanc)
Zest of ½ lemon
Fresh lemon slices (2–4 thin rounds)
1–1½ tsp Fancy Peasant Greek mountain oregano salt
Prepare the parchment by cutting two large heart shapes or rectangles.
Assemble the base: Place parchment on a work surface and drizzle olive oil in the center. Layer with sliced shallots, garlic, and tomatoes.
Add the fish: Place the sea bass on top of the vegetables.
Season with Greek mountain oregano salt, black pepper, and fresh lemon zest.
Top with lemon slices, optional olives, and a fresh herb sprig.
Add wine by pouring it around the fish (not directly on top).
Seal the packet: Fold parchment over the fish and crimp the edges tightly to form a sealed packet—this is where the steam works its magic.
Bake for 12–15 minutes, depending on thickness, until the fish is opaque and flakes easily.
Serve: Place the packet directly on the plate and cut it open at the table—the aroma is the showstopper. Finish with a light drizzle of Fancy Peasant olive oil and a final pinch of Mountian oregano salt.
