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Baked Bass
Baked bass is a delicious and simple way to prepare this popular freshwater fish. Here's a basic recipe for baked bass:
Ingredients:- 2 bass fillets (skin-on or skinless)
- Olive oil
- Lemon slices
- Fresh herbs (such as parsley, dill, or thyme)
- Salt and pepper, to taste
- Garlic powder (optional)
- Paprika (optional)
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bass Fillets:
- Rinse the bass fillets under cold water and pat them dry with paper towels. If there's any excess moisture, it can affect the texture of the baked fish.
- Season the Fillets:
- Drizzle the bass fillets with olive oil and season them with salt, pepper, and any optional seasonings like garlic powder or paprika. Rub the seasonings into the fillets for even distribution.
- Place on Baking Sheet:
- Line a baking sheet with parchment paper or lightly grease it. Place the seasoned bass fillets on the baking sheet.
- Add Lemon and Herbs:
- Arrange lemon slices on top of the fillets. Sprinkle fresh herbs over the fish for added flavor. Common choices include parsley, dill, or thyme.
- Bake in the Oven:
- Place the baking sheet in the preheated oven and bake for about 15-20 minutes or until the bass is cooked through. Cooking time may vary based on the thickness of the fillets.
- Check for Doneness:
- The bass is done when it easily flakes with a fork, and the internal temperature reaches 145°F (63°C). Be careful not to overcook, as bass can dry out quickly.
- Serve:
- Carefully transfer the baked bass fillets to serving plates. Garnish with additional fresh herbs and lemon slices if desired.
- Serve the baked bass with a side of steamed vegetables, rice, or a light salad.
- Drizzle a bit of extra olive oil or a squeeze of lemon juice over the top before serving for added freshness.
- Add a side of your favorite sauce, such as a lemon-butter sauce or a simple garlic aioli.
Feel free to customize the recipe with your favorite herbs and seasonings to suit your taste preferences. Baked bass is a versatile dish that pairs well with a variety of flavors.
