Sea Bass en Papillote - 3 Guiding Stars
Active Time
Total Time
Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Wrapping fish in papillote, or parchment, is a unique, easy, and delicious way to cook fish. It also makes a fun presentation for guests! Serve with a side salad and some crusty bread.

Tip: If you can’t find sea bass, substitute halibut or other white fish fillets.


  • ¼ cup almonds
  • 1 tomato, diced
  • ¼ cup minced yellow onion
  • 1 Tbsp. olive oil
  • 4 tsp. dry white wine
  • 1 Tbsp. chopped fresh parsley
  • 2 tsp. chopped fresh thyme
  • ½ tsp. saffron threads
  • ½ tsp. salt
  • ½ tsp. white pepper
  • 4 (5 oz.) sea bass fillets


  1. Preheat oven to 400ºF. Steep the saffron in 2 tablespoons of hot water for 5 minutes and drain.
  2. Pulse the almonds in a food processor to the consistency of fine bread crumbs. Mix with remaining ingredients, except fish.
  3. Cut four 15″ squares of parchment paper. Fold each square in half to create a crease then open up. Place a fillet next to the crease.
  4. Top each fillet with a quarter of the almond and tomato mix. Fold the paper over the fish and vegetables, then fold the edges several times, crimping to seal the packet completely.
  5. Place packets on a baking sheet and bake until the paper is starting to brown (12-15 minutes). Place the packets on plates, slit an X in each packet, and fold open to serve.
Nutritional analysis per serving: Calories 235; Total Fat 11g (14% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 58mg (19% DV); Sodium 390mg (17% DV); Total Carbohydrate 4g (2% DV); Dietary Fiber 1.5g (6% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 28g; Vitamin D 40% DV; Calcium 4% DV; Iron 6% DV; Potassium 10% DV; Selenium 90% DV; Niacin 50% DV; Vitamin D 40% DV.
Recipe by Guiding Stars at
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796