Ingredients

  • 2 Black sea bass fillets (6-8 oz each), skin on
  • 1 ½ tbsp fancy peasant extra-virgin olive oil
  • 1 small shallot, thinly sliced
  • 1 clove garlic, thinly sliced
  • ½ cup cherry tomatoes, halved
  • ¼ cup dry white wine (Assyrtiko or Sauvignon Blanc ideal)
  • Zest of ½ lemon
  • Fresh lemon slices (2-4 thin rounds)

Seasoning

  • 1-1 ½ tsp Greek mountain oregano salt
  • Freshly cracked black pepper

Optional (very Greek, very good)

  • A few Kalamata olives, halved
  • A sprig of fresh thyme or oregano

Method

Prep

  1. Preheat oven to 425°F (220°C)
  2. Cut two large hearts or rectangles of parchment paper

‍Assemble the Packets

  1. Place parchment on a work surface.
  2. Drizzle olive oil in the center.
  3. Layer:
    • Shallots
    • Garlic
    • Tomatoes

  4. Place sea bass on top.
  5. Season with:
    • Greek mountain oregano salt
    • Black pepper
    • Lemon zest
  6. Top with:
    • Lemon slices
    • Optional olives
    • Herb sprig
  7. Pour wine around the fish (not directly on top).

Seal

  • Fold parchment over fish.
  • Crimp edges tightly to form a sealed packet (steam = magic).

Cook

  • Bake 12-15 minutes, depending on thickness.
  • Fish is done when it flakes easily and is opaque.

Serve (The Moment)

  • Place packet directly on the plate.
  • Cut open at the table - the aroma is the showstopper.
  • Finish with a light drizzle of fancy peasant olive oil and a pinch more oregano salt.

Pairings

  • Ladolemono (lemon-olive oil sauce) on the side
  • lemony potatoes
  • Assyrtiko, Vermentino, or a crisp Pinot Grigio

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