Baked Black Bass Recipe

The history of Baked Black Bass can be traced back to the early 19th century when it was a popular dish among seafood enthusiasts. This recipe combines the delicate flavor of black bass with a simple yet flavorful seasoning, resulting in a delicious and satisfying meal.

Fun fact: Black bass is a common name for several species of freshwater fish belonging to the sunfish family. The most well-known species is the largemouth bass, which is popular among anglers for its strong fighting ability.

Now let's jump into the recipe!

- 1 whole black bass (cleaned)
- Salt
- Butter
- Pepper
- Chopped parsley
- 1 cup water
- Parsley and lemon (for garnish)
- For the sauce:
- 1 glass of sherry
- A dash of catsup
- 1 teaspoon flour

For the potato side dish:
- Potatoes
- 2 tablespoons butter
- Salt and pepper to taste
- 1 bunch finely chopped parsley
- 1 small cup sweet cream
- 1 tablespoon flour


1. Preheat the oven to 350°F (175°C).

2. After cleaning the black bass, pat it dry with paper towels. This step is important to ensure a crispy and golden crust.

3. Sprinkle a generous amount of salt all over the fish, both inside and out. This will help to enhance the flavor and keep the fish moist during baking.

4. Place the black bass in a baking pan and add 1 cup of water. The water will create steam and help prevent the fish from drying out.

5. Scatter flakes of butter on top of the fish, ensuring that it is evenly distributed. The butter will add richness and help the fish to brown nicely.

6. Sprinkle some freshly ground pepper and chopped parsley over the fish. These seasonings will complement the natural flavor of the black bass.

7. Place the baking pan in the preheated oven and bake for about one hour. Baste the fish every 15 minutes with the juices from the pan to retain moisture and enhance the taste.

8. The fish is done when it turns golden brown and flakes easily with a fork. Be sure to check the internal temperature, which should reach 145°F (63°C) to ensure it is fully cooked.

9. While the fish is baking, prepare the sauce. In a small saucepan, combine a glass of sherry, a dash of catsup, and a teaspoon of flour. Whisk the mixture well to ensure there are no lumps.

10. Place the saucepan over medium heat and cook until the sauce thickens. Stir constantly to prevent it from sticking to the pan.

11. Once the sauce has thickened, remove it from the heat and set aside.

12. To prepare the potato side dish, boil the potatoes in the usual way. Once cooked, drain them and set aside.

13. In a separate pan, melt 2 tablespoons of butter. Add the finely chopped parsley, salt, and pepper to taste. Cook for a few minutes until the flavors are well combined.

14. In a small bowl, combine the sweet cream and flour, then pour it into the pan with the butter and parsley mixture. Stir well and cook until the sauce thickens.

15. Pour the parsley and cream sauce over the boiled potatoes and mix gently to coat them evenly.

16. Once the black bass is ready, transfer it to a heated platter. Garnish with parsley and lemon slices for added freshness and presentation.

17. Pour the sherry and catsup sauce over the fish gravy and stir to combine.

18. Serve the Baked Black Bass alongside the potatoes with parsley sauce as a delicious and nutritious meal.

Now that you've mastered the art of making Baked Black Bass, why not explore similar recipes using other types of fish such as salmon or sea bass? These recipes can be prepared using similar techniques and are equally delightful.

Enjoy your Baked Black Bass and have a fantastic meal!



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