Selonda Sea Bass with baby potatoes in baking paper | D. Skarmoutsos


  • 2 soup spoons butter
  • 1 kilogram cleaned baby potatoes
  • sea salt, add as desired
  • black pepper, add as desired
  • 2 cleaned Selonda Sea Bass a.k.a “Branzino” (around 500 grams each)
  • 1 crushed garlic clove
  • 1/3 cup of olive oil
  • juice of 2 lemons + 1 lemon cut in half
  • 10 cherry tomatoes, cut in half
  • ½ bunch of fresh thyme
  • fresh rosemary as plate garnish


  1. Pre-heat oven to 180οC.
  2. Melt the butter in a frying pan.
  3. Place the baby potatoes into the frying pan, salt and pepper and stir.
  4. Saute for 5 minutes and leave the pan to the side.
  5. Rinse the Sea Bass “Branzino” and dry them off with paper towel.
  6. With a sharp knife make two small cuts into both sides of the Sea Bass.
  7. Place the Sea Bass onto baking paper.
  8. Sprinkle salt and pepper and put garlic pieces on the inside and outside of the fish. Pour the olive oil and lemon juice on the Sea Bass.
  9. Place the baby potatoes, cherry tomatoes, lemon slices around the fish. With a second piece of baking paper close and seal well, like a package. Take care so that the liquids do not leak out.
  10. Place the “package” onto a baking pan and bake in the pre-heated oven for 25 minutes.
  11. Open the baking paper and then bake for another 5-10 minutes, until the surface of the fish is baked crisp.
  12. Sprinkle with fresh thyme, garnish with the fresh rosemary and serve immdiately.