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Sake Sea Bass in Parchment

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant sake sea bass in parchment is a beautiful example of how simple techniques can produce sophisticated results. By steaming the fish inside a paper parcel, also known as cooking en papillote, the sea bass remains incredibly moist while absorbing the delicate aromatics of ginger, soy and Japanese rice wine. The combination of ginger and spring onion provides a fresh, savoury depth that perfectly complements the buttery texture of the fish without the need for heavy sauces.

As a diabetes-friendly main course, this dish is naturally low in fat and carbohydrates while being rich in high-quality protein. It is an ideal choice for a light midweek supper or a healthy dinner party main. Serve these individual parcels alongside some steamed bok choy or tenderstem broccoli for a nutritionally balanced meal that is as visually impressive as it is nourishing. The gentle steaming process ensures all the heart-healthy oils are preserved in every bite.

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Ingredients for Sake Sea Bass in Parchment

  • 120ml sake

  • 1 1/2 tablespoons soy sauce

  • 1 teaspoon grated peeled ginger

  • 1 teaspoon sugar

  • 6 (170g) pieces skinless sea bass fillet (about 1 inch thick), any bones removed

  • 80g sliced spring onions

  • Equipment: 6 (12-to 15-inch) squares of parchment paper or foil

  • kitchen string

How to make Sake Sea Bass in Parchment

Preheat oven to 204°C with a baking sheet on bottom rack.

Stir together sake, soy sauce, ginger, and sugar in a bowl.

If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in centre of each parchment square and season with 1/4 teaspoons salt (total). Working with 1 portion at a time, sprinkle fish with some of spring onions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.

Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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