Seabass baked in bag with spinach

I wanted to make a little more tasty fish with spinach, so I found out this recipe.

Simply I made a spinach salad. Spinach likes garlic and onion, so I used both.

for one person

1 handful of baby spinach

1 tbsp shallots sliced

1 garlic clove sliced

lemon slices

1 tbsp sweet mustard dressing

1 tsp lemon juice or white wine vinegar

salt, coarse black pepper

Mix it well and keep aside.

In the meantime start to prep your seabass. I bought a pair of seabass fillets to spare time.

I took a nose to check if it is fresh, because I don’t wash fish. The flavours are in the juices of the flesh, why to throw. If it smells, only a little, I throw and don’t use.

I always cut the belly part from the fillet, I don’t like it.

Brush with a little lemon juice, season with salt and black pepper from your pepper or salt mill. I like it, when pepper pieces crack under my teeth. Use approximately 1/2 teaspoon of black pepper for each fillet. Keep aside.

In the meantime prepare the paper and a small tray.


I use cake baking parchment, it is round, I don’t have to bother with tayloring.

I put it under running water like piece of cloth, twist the water out and lay on the table.

Pour a little olive oil on the paper, and arrange the spinach mixture.

Before placing the fish on the spinach bed, in a pan on  little oil fry the fillet with the skin down (to get the fat out). We don’t have to fry the fish, only the skin.

When the skin is crispy, place it on top of the spinach, fold over the other half of the paper and seal it.


i don’t add whit wine to the envelope, because I used dressing and white wine vinegar.

Place the envelope onto a tray and bake for 15 minutes.

When it’s ready let it rest for 5 minutes, then serve with rice or boiled new potato.




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