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quest4some
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|  | Oven ready Bass
« Thread Started on Dec 10, 2009, 10:01pm » | |
This is the easy way to cook a fantastic fish and the results are fantastic
Gut the fish on the beach and take home Turn the oven on to top heat and wash the fish out with again with cold water get a pan about the same size as the fish put some Extra Virgin Olive oil in the bottom and then put fish in pour over some more olive oil and then some lemon juice and put some lemon juice in the middle cavity and bake for 22 minutes then when you tak the fish out serve with a nice salad of your choice or chips to take the meat off the bone use a table or desert spoon and the flesh comes off a treat leaving the bones where they belong also the cheeks on the bass are like the oyster in a chicken really good to eat
I hope you all enjoy this simple way to bake a bass
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snoopy54
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| | Re: Oven ready Bass
« Reply #1 on Dec 11, 2009, 5:37pm » | |
Mmmm
prefer it pan fried in butter meself but Im a bit of a pagan,you neglected to post a temperature to cook Bass at old son
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pjl83
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| | Re: Oven ready Bass
« Reply #2 on Dec 11, 2009, 6:07pm » | |
i think bass needs a bit of flavouring to get the best out of it. garlic, red onion etc. nice easy way to cook it though 
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darnpout
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| | Re: Oven ready Bass
« Reply #3 on Dec 11, 2009, 10:58pm » | |
Most of the Bass i take for eating are 7lb+ ........spose i got to get a bigger pan
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quest4some
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| | Re: Oven ready Bass
« Reply #4 on Dec 16, 2009, 7:27pm » | |
Dec 11, 2009, 5:37pm, snoopy54 wrote:Mmmm
prefer it pan fried in butter meself but Im a bit of a pagan,you neglected to post a temperature to cook Bass at old son |
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I did top heat i said which is full blast if you like
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quest4some
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| | Re: Oven ready Bass
« Reply #5 on Dec 16, 2009, 7:29pm » | |
Dec 11, 2009, 10:58pm, darnpout wrote:| Most of the Bass i take for eating are 7lb+ ........spose i got to get a bigger pan |
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Where are you fishing then i would love a &lber off the beach may be we could meet up andf fish togeather for them
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upfalls
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| | Re: Oven ready Bass
« Reply #6 on Jan 11, 2010, 5:22pm » | |
Agree with plj, always trying different spicy bits with bass, also like to freeze them for a few weeks before eating as I think this makes them taste better. Eer should I have said that.
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Canuck
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| | Re: Oven ready Bass
« Reply #7 on Jan 12, 2010, 10:20am » | |
Most of the celebrity chefs seem to advise not using extra virgin olive oil in cooking because it burns, they use other oil and use the extra stuff for dressing, but then again its your choice.
Rich
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unforgiven
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| | Re: Oven ready Bass
« Reply #8 on Jan 12, 2010, 10:36pm » | |
dont use olive oil on any fish dish!!!! its too heavy and will make your fish taste poo!!!! if you are gonna pan fry then use veg oil and get it hot, and i mean smoking hot. if you are baking then use sunflower oil.
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solehunter
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| | Re: Oven ready Bass
« Reply #9 on Jan 12, 2010, 11:51pm » | |
Jan 12, 2010, 10:36pm, unforgiven wrote:dont use olive oil on any fish dish!!!! its too heavy and will make your fish taste poo!!!! if you are gonna pan fry then use veg oil and get it hot, and i mean smoking hot. if you are baking then use sunflower oil.
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Nice post. Olive oil is crap for any hot cooking if you ask me. Drizzeled over a salad then fine.
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castfromthepast
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| | Re: Oven ready Bass
« Reply #10 on Mar 21, 2010, 11:32am » | |
I love the way we call them bass.but in fish shop they are SEA BASS,i think SEA BASS cost more.i will try to catch a sea bass this year.apart from being dead they look the same fish to me. ![[image]](http://i26.photobucket.com/albums/c132/MurphyAtkins/Fishing/fishing-smile.gif "[image]")
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loopy78
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| | Re: Oven ready Bass
« Reply #11 on Apr 5, 2010, 8:17am » | |
Being an ex chef and seafood fanatic i personally prefer dusting a fillet in seasoned flour, sizzle both sides in a pan of garlic butter and finish off in a high heat oven for around 8-10 mins depending on the size of the fillet. With the garlic butter in the pan, add a splash of white wine. reduce a tad and drizzle over the top of the fish at the end, magnifique!
This works with a variety of fish, try adding cajun seasoning to the garlic butter for something a tad nore spicey, that works especially well with Salmon
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Pete B
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| | Re: Oven ready Bass
« Reply #12 on Apr 7, 2010, 6:19pm » | |
Apr 5, 2010, 8:17am, loopy78 wrote:Being an ex chef and seafood fanatic i personally prefer dusting a fillet in seasoned flour, sizzle both sides in a pan of garlic butter and finish off in a high heat oven for around 8-10 mins depending on the size of the fillet. With the garlic butter in the pan, add a splash of white wine. reduce a tad and drizzle over the top of the fish at the end, magnifique!
This works with a variety of fish, try adding cajun seasoning to the garlic butter for something a tad nore spicey, that works especially well with Salmon |
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Just followed the above instructions & I'd thoroughly recommend them - beautiful!!!
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loopy78
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| | Re: Oven ready Bass
« Reply #13 on Apr 8, 2010, 7:07pm » | |
Another wee bit to try with the above is to add tarragon to the garlic butter, it adds a nice anicedey flavour to the dish
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