Sea bass & baby spinach


If you are looking for a fish recipe that will get your guest excited but also that is relatively quick to prepare, this recipe is exactly what you are looking for. The steam from all the lovely things that you will be cooking together with the sea bass will fill your kitchen with the most amazing smells once you cut open the bag.

So don’t be scared to serve the fish in the baking tray with the foil still closed, once the cooking time if off, get your guests to sit down at the table and admire the surprise on their face when you open the foil bag and the steam comes out.


Baked sea bass in a bag served with baby spinach

Serves: 2 persons
Cooking Time: Prep time 15 mins, cook 25 mins.


– 1 x 1kg whole sea bass, scaled, gutted and gills removed

– a handful basil, rosemary and parsley

– 1 lemon

– sea salt and ground pepper

– olive oil

– a bunch of spring onions, trimmed

– 1 bulb of fennel

– 150gr of butter

– 250ml white wine

– 25ml double cream

– 300gr baby spinach


Preheat the oven to 240° and put one of your shelf to the bottom so you have lots of space at the top.

Tear off a piece of extra wide foil, believe me you want to be generous with the foil.

Get your largest roasting tray and place some extra-large foil on top, leaving half hanging off one end of the tray.

Finely slice the spring onions, fennel and arrange on the tray. Lay your fish on top.

Stuff the herbs into the cavity of the fish, then finely slice the lemons and put a few slices in with the herbs. Sprinkle the fish with a few pinches of salt and pepper and drizzle with olive oil.

Dice the butter and arrange around the fish. Lay the remaining lemon slices on top of the fish.

Fold the overhanging foil over the fish and seal the two long sides, folding them up tightly so they are about 2cm away from the fish inside. Pour the wine into the open end of the bag, making sure it doesn’t spill out, then fold and seal up that end.

Put the roasting tray right at the bottom of the oven and cook for 20min. Don’t open the door during the cooking time.

When the time is up, take the tray, get your guest to meet you at the dinner table and carefully open the top of the puffed up bag. Simply pour in the cream and let it mix with all the juices, then sprinkle the spinach into the juices and mix it around gently to help it wilt down. You can of course also serve this fish with simple boiled potatoes if you’re not a spinach lover.

Wine recommendation:

I always prefer to use the same wine for cooking the fish and drinking, it just finishes up the dish. I recommend pairing this fish with a White Chardonnay from Bourgogne, for example an Antonin Rodet.

The Dutch boyfriend’s opinion:

This dish is best described as delicate. Maybe a bit too delicate for my taste, since my Dutch flavor senses could not detect a smell or flavor on the fish. Really too bad, since it looked delicious and I was very, very hungry. The fish was also too small for Raphaelle and me, I recommend to serve (at least) one fish per person.

Rate: 5/10

Raphaelle’s note: I adjusted the fish quantity in this recipe based on Dennis’ feedback.

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