Filo-Wrapped Sea Bass with Lemon, White Wine & Chives
Crispy filo, zesty lemon, fresh chives and tender sea bass — wrapped up and baked to golden perfection. This one’s easy, elegant, and full of flavour.
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.