Preheat oven to 400 degrees Fahrenheit.

Prepare Parchment:

When cooking fish and vegetables with parchment use a 9×13 size of parchment folded in half. I like using unbleached parchment baking paper.

Open parchment and lay flat on sturdy surface. Place the fish just to the right or left of the fold. Add vegetables of choice, seasoning and olive oil or butter.

Brush edges of parchment with butter or olive oil.

Fold parchment over fish and veggies connecting edges.

Make Parchment Pouch:

Starting at the center folded edge make a single fold to seal.

The goal is to make a tight sealed pouch so the ingredients inside are cooked by steaming.

Next, make another fold.

Work your way around folding edges over making a tight seal. When you get to the end make your final tight fold and tuck it under.

Place parchment pouch on a baking sheet.

Bake:

Place sea bass and veggie pouches in a 400 degree Fahrenheit preheated oven and bake for 12-15 minutes.

While baking if you have a tight seal the parchment will puff up and when removed from the oven it will deflate immediately as the pouch begins to cools off.

Unwrapping the Sea Bass in Parchment Pouch:

This is the fun part! Unwrapping the parchment paper to see the final product is an exciting moment!

We all stood around as if we were looking for something we had never seen before.

Well, if you’ve never cooked in a parchment pouch before this “unwrapping” may be a new experience for you!

But, I find unwrapping any of my meals cooked in a parchment pouch exciting to open as if it were the very first time.

Use a wide base spatula and carefully transfer the pouch from the baking sheet to a serving plate.

Using a sharp knife or scissors cut a slit in the center top of the parchment.

Allow any steam to escape and gently tear apart to visualize your final product. A pretty exciting moment! Enjoy!