White Sea Bass al Cartoccio

BY Christina Ng
June 21, 2021

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Photography by Illustration by Lulu Yueming Qu for Edible San Diego

Wrap fresh sea bass filets in parchment and bake for a light, healthy main dish in under 30 minutes

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Ingredients

Serves 2

2 6–8 ounce portions white sea bass
¼ teaspoon salt
2 pinches black pepper
2 cloves garlic
2 sprigs thyme
4 teaspoons extra-virgin olive oil, divided
1 lemon, sliced

Instructions

Preheat oven or grill to 375°.
Sprinkle salt and pepper on each side of the white sea bass portions.
Place one portion in the center of a sheet of parchment paper. Add 1 garlic clove, 1 thyme sprig, 2 teaspoons olive oil, and 3 slices of lemon on top of the portion. Gather the lengthwise sides of the paper together and fold over three times. Next, fold over the sides twice and tuck the end under the center of the parcel. You should have an enclosed parcel. Repeat for the second portion of fish.
Place fish on a baking pan and cook until fish is opaque and cooked through, 16 to 19 minutes.

Christina Ng

A San Diego transplant by way of San Francisco, Christina Ng is a personal chef and food educator rooted in supporting local farms and California Growers at every meal served. A food science graduate of University of California, Davis, she has worked in various arenas of the food service industry, including grocery retail, catering, hospitality, and corporate kitchen positions. Today, she draws on all of those experiences to drive her events and classes across San Diego County. You can follow her work on Instagram at @chinitaspies.