This whole sea bass is cooked en Papillote with sesame seeds (with parchment paper or aluminum foil) and topped with an orange, ginger, and a soy sauce (tamari) reduction.

Whole Fish on a platter sitting on white rice and green beans. Topped with Orange sauce and garnished with sliced green onions.

Spice up this sea bass with orange, ginger, and soy sauce with red chili flakes if you like a little heat / spice.

Sea bass en Papillote is an easy way to cook whole fish and gives you so much more fish for your money. Plus, if you're super daring, you can make your own fish stock from the bones and freeze it for later soup use.

Whole Fish on an aluminum lined sheet with sesame seeds spread over it. Photo taken from angle of fish head. — *Sea Bass getting ready to be wrapped "en Papillote" AKA - in an aluminum pouch.*

We are loving all the fresh fish in Charleston and specifically from our CSF (community supported fishery) Abundant Seafood. I went down to the dock the other day to pick up this beautiful fresh sea bass, specifically for this recipe.

You can get the fish whole (scaled, guts and gills out) - the fishmonger at the grocery store can do this for you as well.

Small steel pan with pulverized fresh oranges, soy sauce, sriracha sauce, and sliced green onions. — *Put this sauce on any protein: chicken, pork, beef, or tofu.*

Serving Suggestion

Serve this Sea Bass en Papillote with a complementary recipe like:

Things In My Kitchen:

Microplane Zester - For gratin' the orange & zestin' the ginger.
Old School Juicer - For juicin' the orange.

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Orange, Soy Sauce, & Ginger Whole Sea Bass

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This whole sea bass is cooked en Papillote with sesame seeds (with parchment paper or aluminum foil) and topped with an orange, ginger, and soy sauce reduction.

Author: beckie
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 2
Category: Main Dish
Method: Oven
Cuisine: Coastal
Diet: Gluten Free

Ingredients

Ingredient List Fish:
2 lb whole sea bass, gutted/gilled, scaled, rinsed
1 tablespoon e.v. olive oil
¼ teaspoon salt
pinch (⅛ tsp) black pepper
1 tablespoon black sesame seeds
⅓ cup green onions, sliced

Ingredient List Sauce:

1 tablespoon ginger, grated
2 teaspoon toasted sesame oil
3 tablespoon soy sauce / tamari - regular or gluten free
zest from one orange
⅓ cup orange juice
¾ cup orange pulp (the leftovers in the skin after juicing and/or a finely diced orange)
¼ tsp red chili pepper flakes - optional if you like spice

Instructions

Preheat oven to 425F
For Fish: Lay out one big sheet of aluminum foil (large enough to wrap up the entire fish en papillote - you will bake the fish in it like a package). Lay the fish on it and rub in olive oil, salt, pepper, and sprinkle sesame seeds on each side. Wrap it up and bake ~20-25 minutes or until fish is flaky.
Make the sauce: Bring a small pan to medium high heat and add all sauce ingredients. Bring to a boil, reduce heat and cook uncovered at a low simmer for ~5-8 minutes or until thickened.
Serve over fish (this sauce is good on any meats or tofu) and with rice and veggies. The skin on this tastes lovely if the fish is really fresh, so don't be afraid to try the skin! Happy Eating! Beckie