When Norm caught this delicious bass a few days ago, I had to rummage for a good recipe. Bass is not something MawMaw taught me how to cook. We ate catfish, redfish, and black drum most of the time down in South Louisiana.

Angling (2)

I combined what MawMaw taught me of New Orleans cooking with the fish they catch up here in northern Louisiana and came up with Bass Creole. I think you’ll enjoy it. (Norm and I certainly did.) Dare I say that I actually like bass as much as redfish….I never thought I would see the day.

This recipe will yield 4 servings, but in the pictures, I cut it in half for the two of us.

Baked Bass (6)

Yield: 4 servings


4 bass filets
salt and pepper, to taste
4 tablespoons olive oil
1 can Rotel tomatoes
3 cloves chopped garlic
1 teaspoon dried oregano
2 tablespoons dried basil
1/4 cup white wine
juice of one lemon
1 tablespoon worcesteshire

For the butter sauce, mix:

2 tablespoons melted butter
1 tablespoon white wine

For the garnish: 1/2 cup grated cheese (any kind)

Preheat oven to 400 degrees.

Salt and pepper both sides of fish. In an oven-safe skillet, heat the olive oil over medium-high heat and pan-fry fish on one side until white (3-4 minutes). Carefully turn and fry other side. (I threw in a few shrimp, too, as you can see.)

Baked Bass (3)

To skillet add tomatoes, garlic, oregano, basil, white wine, lemon juice, and worcestershire. Stir to blend.

Baked Bass (4)

Place in oven and bake for 15-20 minutes uncovered. Remove from oven. Serve over rice. Drizzle with butter sauce and sprinkle with cheese.

Baked Bass (5)

Let me tell you, it was so good it almost broke my mouth!