Baked fish in a paper parcel with roasted red pepper sauce

Baking fish in paper parcels is a simple technique that allows the fish to cook in it's own juices. This results in an extremely juicy, most and flavoursome baked fish!
Serves: 4
Preparation time: 15 mins
Cooking time: 15 mins


  • 4 fillets of sea bass or bream, cleaned, cut into fillets
  • 2 cherry tomatoes per person
  • 1 courgette, very thinly sliced, optional
  • 1 tablespoon Filippo Berio Extra Virgin Olive Oil
  • Juice of half a lemon or a splash of white wine or fish stock
  • 1 handful of flat leaf parsley, rough chopped
  • Two sprigs of thyme, optional
  • 1 large sheet of greaseproof paper, measuring around 60cm by 60cm
  • Salt and freshly ground black pepper


  1. Pre-heat the oven to 180ºC.
  2. Leave the fish whole or cut into large chunks. Season generously inside and out. Put the fish in the centre of a square of greaseproof paper.
  3. Drizzle over the lemon or white wine and Filippo Berio Extra Virgin Olive Oil if using.
  4. Put the tomatoes and courgettes, if using, around the edge. Tuck the parsley inside the fish if whole or underneath if in pieces.
  1. Make a ‘bag’ with the paper by bringing each long side in and folding it over itself a few times at the top. Fold the short ends in and over themselves a few times too sealing in the fish. All the closures should point upwards so that the juices cannot escape.
  2. Put the bag(s) into an ovenproof dish or roasting tray making sure the seams are all tight so that the juices cannot escape. For the pieces of fish, allow 15 minutes in the oven or until the fish is cooked through. Allow around 25 minutes for the whole fish to cook through. Take care when opening the bags as the steam can be very hot.
  3. When cooked, carefully remove the bags from the dish and either place on a plate in the bag or remove first and serve. If removing from the bag, pour the juices from it over the fish. Serve with steamed new potatoes, spinach or salad.
  4. For a variation: Spoon a couple of tablespoons of either the Pizzaiola or the Red Pepper Sauce over each portion of fish before wrapping in paper.