Sea Bass Peperonata Packet 4.000

Andrea Bruce

Aug 8, 2007

Any chunk of fish fillet will do nicely in this recipe: salmon, halibut, cod. The vegetable mix acts as a base for the fish, keeping those ingredients closer to the heat; their juices help create steam that infuses and cooks the fish.

The sea bass used in this recipe was certified sustainable, available at Whole Foods Market. An 18-inch-wide heavy-duty aluminum foil was used (large rolls are available at warehouse grocery retail stores).

You can serve some of the Basic Herb Mix (see related recipe, on this page), thinned with olive oil, on the side.

Servings: 4 - 6
  • 8 ounces mixed mini-bell peppers, stemmed and halved lengthwise
  • 1 pound Amorosa tomatoes or extra-large cherry tomatoes, stemmed (see TIP, Page F4)
  • 1 cup mixed marinated olives, pitted, with juice
  • 1/2 cup Basic Herb Mix (see related recipe), plus 2 tablespoons
  • 2 pounds (single piece) Chilean sea bass fillet, skinned and free of pin bones
  • Zest of 1 lemon
  • Sea salt
  • Freshly ground black pepper

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Prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat.

In a medium bowl, combine the peppers, tomatoes and olives with 1/2 cup of the Basic Herb Mix; toss to coat evenly and set aside.

Lay an 18-by-30-inch length of heavy-duty aluminum foil on the counter and center a slightly shorter length of parchment paper (13 inches wide) over the foil.

Arrange the vegetable mix in a single layer in the center of the parchment. Place the fish on top of the vegetables. Sprinkle the lemon zest on the fish, then distribute the remaining 2 tablespoons of Basic Herb Mix over the fish. Season the fish with sea salt and pepper to taste. Fold the parchment over the fish. Bring the foil together lengthwise over the fish and make as many half-inch, tightly crimped folds as you can. Seal the sides by making 2 diagonal folds, as if wrapping a gift, and then roll up the sides in half-inch crimps.

Grill for about 20 minutes. Check the fish after 15 minutes by inserting a meat thermometer through the foil into the center of the fish. When the internal temperature of the fish reaches 130 degrees, remove the packet from the grill. (Cover the hole from the thermometer with a piece of tape or crimp the foil together over the hole.) Let it rest for at least 10 minutes before opening.

To serve, carefully unwrap the packet from the top, avoiding any escaping steam. Place the fish on a platter and use a slotted spoon to distribute the vegetables over the fish. There will be about 1 cup of cooking juices in the bottom of the packet; reserve them, if desired, and refrigerate to flavor leftover soup (see TIP, Page F4), or freeze them as a sauce base.

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Recipe Source

From David Hagedorn.

Tested by Bonnie S. Benwick.

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