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Chilean Sea Bass in a Parchment Sack

Mar 2020

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 

Okay, it’s February and we’re over a month into our healthier eating plan.  If you’re like me, I want healthy, but I don’t want to sacrifice flavor and I CERTAINLY don’t have time for anything complicated. 

That’s what I love about this Chilean Sea Bass in a Parchment Sack! It’s two ingredients, no added fat, it’s done in under 15 minutes and clean up is a breeze!

And let me just tell you – the flavor is out-of-this-world! So buttery, perfectly seasoned, luxurious and flavorful. Gone are the days of dried chicken breast and cabbage – this will become your new healthy eating go to!

If we’re eliminating added fat we must figure out another way to maximize flavor. So let’s talk technique. That’s where this parchment sack and a little fresh pico de Gallo come into the picture. 

Simply cut 2 14”x16” pieces of parchment paper, place one fillet slightly lower than center, lightly sprinkle with sea salt (Himalayan pink is always my go to!). Top with a little fresh pico, wrap, bake and serve. It really is that easy.

Now let’s talk details – it’s critical that this bag is sealed tightly in order to trap the steam, so here’s how you’ll do it.

Once you’ve seasoned and dressed the fillet, fold the top half of the paper over and begin on the upper left (for you lefties, start on the right side if it’s easier). Make your first fold to form a triangle that points toward the fillet (like a paper airplane). One finger’s-length distance from the crease, fold again at a 45° angle to the last fold. Continue repeating as you curve around the fillet, never folding into the fish – just right next to it.

When you’ve reached the end of the paper you’ll have a little chimney of paper left. You’ll need to tightly twist (don’t tear) that corner to seal the steam in.

Check out these pics to see what I’m talking about :

Something to note about these particular fillets is because of their location on the larger fillet they were cut from, there is a thick portion and a thin portion. To ensure even cooking, simply tuck that thin portion under itself after seasoning with salt.

Now this will work for any type of fish fillet, but a thicker fillet is a little easier because it’s harder to overcook. I’ve used this technique with salmon, halibut, opah and even shrimp and it’s been delicious – just adjust the cooking time accordingly.

I hope this little recipe adds a little flair to your eating plan – and gives you one more opportunity to meet all your 2020 goals!

Chilean Sea Bass in a Parchment Sack

  • 2 6 oz fillets Chilean Sea Bass, deboned and descaled
  • Pinch of sea salt per fillet
  • 1/2 c fresh pico de gallo, store-bought or homemade** 

Preheat oven to 425°. Place each fillet on a 14”x16” piece of parchment paper (slightly south of center). Sprinkle with a pinch of sea salt and top with 2-3 T pico de gallo.

Seal parchment sacks as pictured above and bake 10-12 minutes (depending on the thickness of your fillet).

Once cooking is complete*, place one sack on each dinner plate, tear open and serve.

*Cooking is complete when fish is tender to the touch, having lost that toughness that comes from raw fish. 

Serves 2

**to make homemade pico de gallo, combine :

  • 4 diced roma tomatoes,
  • 1/2 red onion diced,
  • 1/2 c chopped cilantro,
  • 1 jalapeno, diced and
  • 1/2 lime zested and juiced
  • pinch of salt and pepper (more to taste)

Lasts, refrigerated, 7 days.


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