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Stuffed sea bass cooked in paper
25 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 420
  • Fat about 16g
  • Carbohydrates about 24g
  • Protein about 37g
This is needed
This is needed for 4 people
  • 1 garlic clove, pressed
  • 1 onions, finely chopped
  • a little pepper
  • 3 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 0.5 organic lemon, use grated zest and juice
  • 1 tsp salt
  • 500 g mushrooms, sliced
Fish & potatoes
  • 2 sea bass (organic) (approx. 400g each), cleaned
  • 0.75 tsp salt
  • 1 organic lemon, in slices
  • 600 g waxy potatoes, cooked in their skins, from the day before, cut into slices of 5mm
  • 25 g knobs of butter
  • 1 dl white wine
  • 2 baking paper (each approx. 33x42cm)
  • a little pepper
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And that's how it's done
And that's how it's done
Sauté the onion and garlic in the oil, add the mushrooms, leave uncovered and cook together for approx. 10 mins. until the resulting liquid has completely boiled off. Mix in the lemon zest, lemon juice and parsley, season, and leave to cool.
Fish & potatoes
Rinse the fish (inside and out) in cold water, pat dry, season inside and out. Stuff with approx. half of the mushrooms, put the rest of the stuffing to one side. Wrapping: Put half of the potatoes and half of the remaining stuffing in the middle of each sheet of baking paper. Place the fish on top, pour over the wine, and place knobs of butter on top. Bring the front and rear edges of the paper together above the fish, make an approx. 1 cm fold, then fold over once more, tie the ends with cooking string (not too close to the fish), place on a baking tray. Oven bake for approx. 30 mins. in the centre of an oven preheated to 180°C, then remove. Serve: place the parcels on a plate, open the paper, garnish the fish with lemon.