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Asian Bass in a Bag

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Asian Bass in a Bag

Asian Bass in a Bag
Georgia Glynn Smith
Provided by:
total prep 257 calories/serving
Cooking “en papillote”--the French name for this form of cookery--has slipped out of fashion for no particular reason other than laziness, and yet it is so simple, and seals in so much flavor.

Recipe courtesy of The Essential Low-Fat Cookbook: Good Healthy Eating for Every Day by Antony Worrall Thompson with contributor Juliette Kellow. Published by Kyle Books, 2012.


  • 1 teaspoon sesame oil
  • 4 x 6 oz fillets of sea blass, scaled and pin-boned
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon grated garlic
  • 1 medium-heat red chili, seeded and sliced
  • 4 scallions, thinly sliced on the diagonal
  • 14 oz canned lima beans, drained and rinsed
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons sake, mirin, or dry sherry
  • 8 cherry tomatoes, halved


  • Preheat the oven to 400°F.
  • Rub the sesame oil over the sea bass fillets, top and bottom, then lay each one, skin-side down, on a large rectangle of foil or baking parchment.
  • Combine the ginger, garlic, chili, and half the scallions, and sprinkle over the fish, then scatter around the lima beans.
  • Gather up the foil sides a little but before you seal the packages, pour in the soy sauce and sake, and top with the cherry tomatoes. Seal the packages tightly, and place on a baking sheet, then cook for 15 minutes.
  • Remove from the oven and allow to sit for 5 minutes. Open the package slightly and scatter with the remaining scallion slices.