Bass Baked in the Bag with Wild Mushrooms

Ben O`Donaghue creates an easy but elegant supper with these fragrant parcels of beautifully cooked sea bass with wild mushrooms
By Ben O'Donoghue
Bass Baked in the Bag with Wild Mushrooms
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 4 x 200 g sea bass
  • 200 g unsalted butter
  • 1 bunches thyme
  • 400 g wild mushrooms, (trompettes, chanterelle, girolle, cep etc)
  • 1 lemon, sliced
  • black pepper
  • 50 ml vermouth
  • steamed spinach, to serve


1. Preheat the oven to 200C/gas 6. Cut 4 squares of kitchen foil big enough to make a parcel that will hold a fillet of fish.

2. Butter the centre of one half of each piece of foil; place a slice of lemon on the base and top each with a piece of fish.

3. Season with salt and pepper and place about 15g of butter and a sprig of thyme on top of the fish.

4. Clean the mushrooms and scatter a quarter into each parcel.

5. Fold over the other half of the foil and fold the outer edges in several times to make a good seal. Before closing the final edge, add a good slug of vermouth and seal.

6. Place the parcels into a roasting dish and heat on the hob over a medium heat, until the bags start to inflate. Transfer to the oven and cook for 6-8 minutes.

7. Remove the fish from the oven and snip the corner of each parcel with a pair of scissors. Pour the liquid into a small saucepan and bring to the boil.

8. Stir in the remaining butter and bubble until the sauce is reduced and thick.

9. Season with salt and pepper and a little juice from the reserved lemon. During this time the bass will be resting in the still mostly closed bag.

10. When the sauce is ready, open the bag and serve the fish on warmed dinner plates with some steamed spinach. Stir the mushrooms into the sauce and serve immediately with the fish.

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