There’s something wonderfully impressive about a dish that looks like it took hours but comes together in under 30 minutes. This filo-wrapped sea bass is exactly that — a restaurant-worthy main course that’s secretly simple enough for a midweek dinner. Flaky sea bass fillets are nestled in crispy, golden filo pastry with bright lemon zest, fragrant lemongrass, fresh chives, and a splash of dry white wine. The result is elegant, light, and absolutely full of flavour.
Whether you’re cooking for two on a special occasion or just want to elevate your weeknight fish supper, this recipe delivers every time. The filo crisps up beautifully in the oven while keeping the fish perfectly moist inside — it’s the kind of meal that makes people think you’ve really made an effort.
Filo-Wrapped Sea Bass with Lemon, White Wine & Chives
Ingredients
- 2 Sea bass fillets
- 4 sheets of filo pastry
- 2 tbsp butter melted (plus extra for brushing)
- Pinch of zest of 1 lemon
- 1-2 tbsp finely chopped lemon grass
- 2 tbsp finely chopped fresh chives
- 1-2 tbsp dry white wine
- Salt and black pepper
- A few baby spinach leaves
- Smear of crème fraîche inside the wrap optional
Instructions
- Preheat oven to 180°C (fan) / 200°C / Gas 6.
- In a small bowl, combine the lemon zest, lemon grass, chives, and white wine. Set aside.
- Lay out a sheet of filo on a board. Brush with melted butter, then layer another sheet on top. Repeat for each fillet (2 stacks total).
- Place one sea bass fillet in the centre of each filo stack. Season with salt and pepper.
- Spoon over the lemon–chive–wine mixture. Add a little spinach, smear of crème fraîche (optional) for extra richness.
- Fold the two short sides of the filo over the fish, then fold over the long sides to enclose it like a parcel. Turn it over so the joins are underneath and the top is smooth, forming a neat rectangular shape.
- Bake for 20–25 minutes or until the pastry is golden and crisp and the fish is just cooked through.
- Delicious with steamed greens, new potatoes or a light salad. Drizzle with extralemon juice if you like.
Why You’ll Love This Recipe
- Ready in under 35 minutes with minimal prep
- Looks stunning on the plate — perfect for dinner parties or date night
- Light and healthy, with delicate flavours that let the fish shine
- Uses simple, easy-to-find ingredients
- Filo pastry means no heavy sauces needed — just fresh, clean flavours
- Easily scaled up to serve more people
Tips For The Best Results
- Keep your filo pastry covered with a damp tea towel while you work — it dries out quickly
- Don’t skip the butter between layers; it’s what gives that gorgeous golden crunch
- Make sure your sea bass fillets are as dry as possible before wrapping — pat them with kitchen paper
- Fold the parcel seam-side down on the baking tray so it holds its shape
- Check the fish is cooked through by pressing gently — it should feel firm, not soft
- For extra richness, don’t skip the optional crème fraîche smear inside the wrap
Variations
- Swap sea bass for salmon fillets or trout for a different flavour
- Use dill or tarragon instead of chives for a more French-inspired flavour
- Add a few capers inside the parcel for a salty, briny kick
- Try a drizzle of pesto instead of the lemon-wine mixture for a Mediterranean twist
- Make it dairy-free by using olive oil in place of butter for brushing
- Add thinly sliced courgette or asparagus tips inside for extra veg
Frequently Asked Questions
Can I make these parcels ahead of time?
Yes! You can assemble the filo parcels up to a few hours in advance and keep them covered in the fridge until you’re ready to bake. Just brush with a little extra melted butter right before they go in the oven to ensure they crisp up nicely. Avoid assembling them more than 3–4 hours ahead, as the filo can start to go soggy from the moisture in the filling.
What should I serve with filo-wrapped sea bass?
This dish pairs beautifully with steamed greens such as tenderstem broccoli or green beans, new potatoes, or a simple dressed salad. A squeeze of fresh lemon juice over the top just before serving really lifts everything. If you want something a little more indulgent, a light cream or white wine sauce on the side works wonderfully too.
Can I use frozen sea bass fillets?
Absolutely, just make sure they are fully defrosted and thoroughly patted dry before wrapping. Excess moisture from frozen fish can make the filo pastry soggy rather than crispy. Defrost overnight in the fridge for the best results, and avoid using the microwave to defrost as this can partially cook the fish and affect the texture.
