Preheat the oven to 425°F (220°C). Cut two large hearts or rectangles of parchment paper.
Lay the parchment on a work surface and drizzle olive oil in the center. Layer the shallots, garlic and tomatoes, then place the sea bass on top.
Season with the oregano salt, black pepper and lemon zest. Top with the lemon slices, olives and herb sprig if using, then pour the wine around the fish, not directly on top.
Fold the parchment over the fish and crimp the edges tightly to form a sealed packet — the steam does the work.
Bake 12–15 minutes, depending on thickness. The fish is done when it flakes easily and is opaque.
Place each packet directly on a plate and cut it 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.
Pair with ladolemono (lemon–olive oil sauce), lemony potatoes, and an Assyrtiko, Vermentino or crisp Pinot Grigio.
