Lemon and Parsley Seabass

I like to cook seabass in a foil parcel as I find the fish cooks beautifully this way.

I add olive oil, lemon, parsley and white wine and serve with some baby new potatoes, tenderstem broccoli and asparagus. Delicious with an ice cold glass of Chablis or two.


2 seabass fillets

1 tablespoon olive oil

Salt and cracked black pepper to season

Juice of 1/2 a lemon and a wedge each to serve

2 tablespoons fresh flat leaf parsley – chopped

100ml white wine

2 teaspoons butter


Pre heat oven to 200c / 180c

Line a baking dish with foil, place your seabass fillets inside and season with salt and cracked black pepper.

Brush with olive oil and then squeeze over your lemon juice, drizzle over the wine, dot on the butter in a couple of places and sprinkle over the fresh parsley.

Now make a packet and fold the tinfoil over to make a loose tinfoil parcel.

Bake in the centre of the oven for approximately 10 minutes.

I serve with some asparagus, broccoli and baby new potatoes dressed in a little butter, fresh parsley and seasoned with salt and cracked black pepper.