Whole sea bass with roasted whole garlic, rosemary and chilli

Mitch Tonks cooks a whole fish 'en papillote' ' steamed in a foil parcel for a healthy, tasty meal that's easy to make
Whole sea bass with roasted whole garlic, rosemary and chilli
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 6 whole cloves garlic, skin left on
  • a few sprigs of rosemary
  • 1 sea bass, weighing about 450g, scaled and gutted
  • 2 tsp dried red chilli flakes
  • 1 pinches sea salt
  • 50 ml olive oil
  • 1 small glass ofdry white wine


1. Pre heat the oven to the highest setting. Roast the whole garlic cloves in a baking tray with a little olive oil for 10-12 minutes.

2. Put a piece of turkey-size tinfoil, about 70-80cm long on to a work surface and cover with a layer of parchment paper. Fold over each edge so that the foil and parchment are secured together at the edges. Put a couple of sprigs of rosemary in the belly cavity of the fish and a couple in the centre of the parchment. Lay the fish on the parchment and crumble the chilli over the top. Lightly crush the garlic cloves then put them on and around the fish. Sprinkle with sea salt. Lift up the edges of the foil to keep everything in and add the olive oil and wine. Now encase the fish in the foil ' it should be in a loose bag but sealed tightly, enabling it to steam.

3. Place it on a roasting tray and bake in the oven for 20-25 minutes. Remove from the oven and carefully undo the bag, folding back the sides to make the fish easy to remove. Serve immediately.

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