Baked Bass
Baked Bass offers a delicate, flaky fish with a crispy exterior, enhanced by lemon and seasoned salt. Perfect for a hearty family meal or special occasion, it pairs well with simple sides. The stuffing adds flavor, making it a satisfying and elegant dish for seafood lovers.
Ingredients
Instructions
- Season the inside of the fish with lemon juice and salt.
- Flour both sides of the fish and brown in shortening in a heavy roaster.
- Prepare your favorite stuffing recipe and stuff the fish.
- Place any extra stuffing around the fish in the roaster.
- Bake at 350°F for about an hour or until the fish and stuffing are done, removing the lid the last 15 minutes of baking.
Tips & Substitutions
For a flavorful twist, consider adding herbs like thyme or dill to the stuffing. If you don’t have pancake flour, all-purpose flour works well as a substitute. Ensure the bass is fresh for the best taste; if using frozen, thaw it completely before cooking. You can also use lemon zest for an extra citrus kick.
Serving Suggestions
Serve the baked bass alongside a light salad, such as Mandarin Spinach Salad, to complement the flavors. Roasted vegetables or a side of rice can also enhance the meal. For a delightful finish, consider pairing it with a refreshing dessert like Cathy'S East Texas Cobbler Cake.
Storage & Reheating
Store leftover baked bass in an airtight container in the refrigerator for up to three days. To reheat, place the fish in a preheated oven at 350°F for about 15 minutes or until warmed through. This helps maintain the fish's moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Bass contains roughly 94 calories, with 3g protein, 19g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 491mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fish for this recipe?
Yes, you can substitute other firm white fish like snapper or trout. Just ensure that the cooking time is adjusted based on the size and thickness of the fish you choose.
What can I use for stuffing if I want a vegetarian option?
For a vegetarian stuffing, consider using a mixture of cooked quinoa, sautéed vegetables, and herbs. This will provide a hearty and flavorful alternative that complements the bass beautifully.
How do I know when the fish is fully cooked?
The fish is done when it flakes easily with a fork and has an internal temperature of 145°F. Make sure to check both the thickest part of the fish and the stuffing to ensure both are cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).