Herb Baked Large Mouth Bass

[Catt]

Herb Baked Large Mouth Bass

Prep Time: 1 hour

Yields: 6 servings

Ingredients:

1 (3-4 pound) large mouth bass

Salt & cracked pepper to taste

Louisiana hot sauce to taste

1 cup chopped thyme

1 cup chopped basil

1 cup chopped dill

4 bay leaves

4 lemon slices

8 slices red onion

Method:

Preheat oven to 375 F Remove gills & eyes of fish and thoroughly clean cavity. It is best to cook the fish with the head on. Season inside cavity with salt, pepper, & hot sauce. Stuff fish with equal parts thyme, basil, dill, bay leaves, and lemon slices. Using a sharp knife, cut 3 diagonal slits across top fillet pf fish. This will assist in flavoring as well as presentation. Place red onions on bottom of a large baking pan. Top with fish and season with salt, pepper, and hot sauce. Set aside.

Ingredients for sauce:

¼ cup olive oil                  1 tbsp chopped basil

1 cup diced onions                  1 tbsp chopped thyme

1 cup diced celery                  2 bay leaves

½ cup bell peppers                  salt & pepper to taste

¼ cup minced garlic                  Louisiana hot sauce to taste

1 cup diced tomatoes                  4 lemon slices for garnish

2 cups tomato juice                  ¼ cup sliced green onions

2 (8-ounce) cans tomato sauce            ¼ cup chopped parsley

Method:

In a cast iron Dutch oven, heat oil over medium-high heat. Add onions, celery, bell peppers & garlic. Saut é 3-5 minutes or until vegetables are wilted. Add tomatoes, tomato juice & sauce. Bring to a rolling boil then reduce to a simmer & cook 10-15 minutes. Add basil, thyme, & bay leaves. Season with salt & pepper. Remove from heat & pour hot sauce over stuffed fish. Garnish with lemon slices, green onions & parsley. Cover pan with foil & bakes approximately 30 minutes. To serve, transfer fish to a large platter, top with sauce & garnish wit fresh herbs. Serve over white rice!

Bon Appetite

[flyphisher #]

Not a big fan of freshwater fish but that sounds good....

My mom used to bake them w/ italian dressing and such...pretty good too. now we can get much better seafood so that or bream/catfish is what my folks eat now... I like going an eating dolphin w/ a good beer or 3 served by a hot waitress a little better now.

Did have some keeper size bass rolled and cooked  w/ grated coconuts....Hesitantly tried it, Was really good.

[Low_Budget_Hooker]

That ain't right,.... :'(

[justfishin]

Hey Catt, why not use 8 or 10 small 12" bass instead of the 4 pounder? or are you just pulling our chain?,lol. ;D

[Cephkiller]

POST DELETED

(tired of beating this dead horse)

[senko_77]

Chillax guys.  I'm pure catch & release, but if he keeps a few to eat then thats totally fine.  In Texas there are so many 4lbers that it definately isn't going to hurt if he takes some.  

Catt, I dont like freshwater fish but that sure sounds good.

Ceph, I dont think Catt was trying to get everyone fired up.  I think he was trying to post a recipe for the guys who eat fish if I am seeing this post correctly.

[Dan:]

Ive only had bass once and it was pretty plain, not worth eating if you ask me.

[flyphisher #]

Dolphin=mahi mahi=Dorado, if i confused anyone.......

Now if you really want to ruffle feathers, go to a Southeastern freshwater flyfishing board and start posting recipes for wild brook trout ;D.... If you are cooking wild trout  in most areas down here, you are an arse plain and simple...Bass are a different story...They are not good eating without some doctoring....which I think that about all freshwater fish. Decrease Enviromental quality is way bigger threat to bass than someone keeping a few and eating them.

[senile1]

In the "Catch and Release or Keep" thread, Catt stated that he could cook bass that we'd all love.  I have one location I fish that is desperately in need of selective harvest.  There are way too many small fish at this location for it to ever produce a trophy, so I IM'd Catt and asked him to send me his recipe.  He did so, and he was kind enough to post it on here for anyone else who might have some water that requires selective harvest as well.  

Thanks again, Catt.

[burleytog]

Change the recipe to Herb Baked Smallmouth Bass and post it over at RiverSmallies.   ;D

[Maxximus Redneckus]

Ive only had bass once and it was pretty plain, not worth eating if you ask me.

What he said^^^^^^^^^

[Maxximus Redneckus]

Its a Crappie world i tell ya

[Maxximus Redneckus]

Dolphin=mahi mahi=Dorado, if i confused anyone.......

Now if you really want to ruffle feathers, go to a Southeastern freshwater flyfishing board and start posting recipes for wild brook trout ;D.... If you are cooking wild trout in most areas down here, you are an arse plain and simple...Bass are a different story...They are not good eating without some doctoring....which I think that about all freshwater fish. Decrease Enviromental quality is way bigger threat to bass than someone keeping a few and eating them.

I heard them trout guys will hack your computer and get your addy , steal your CC number BUY knives then come and wack ya THENNNNNNNN take all your fishing stuff and sell it at  YOUR OWN Church yardsale for 1 dollar a item!!!!!!

[fishingchef80]

I was not going to say anything but after thinking about it and reading the recipe a couple of times i couldnt resist... I say get rid of the tomato sauce.  Fish and canned tomato products dont mix too well IMHO and professional, especially in the way that is.  I think a nice Provencal would be better.  Garlic, cherry tomatoes cut in half, fresh parsley, white wine, salt and pepper and finished with whole butter.  and keep the cooking method you have for the fish... if i just made anyone mad im sorry. to me it would seem like a red mess and really take away from the fish because thats what you are eating remember..ok im done

[Redlinerobert]

I've never tasted bass - don't plan on it.  I'd rather eat tuna or halibut.