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.
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.
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.)
To skillet add tomatoes, garlic, oregano, basil, white wine, lemon juice, and worcestershire. Stir to blend.
Place in oven and bake for 15-20 minutes uncovered. Remove from oven. Serve over rice. Drizzle with butter sauce and sprinkle with cheese.
Let me tell you, it was so good it almost broke my mouth!
Such a simple recipe, with basic ingredience, and I’m feeling hungry just reading this. 🙂
So easy to make – no time at all! ❤
That looks delicious! You were lucky with the catch of the day.
Hugs to you,
Thank you, Mariette – Norm caught it, so I cooked it. ❤
This looks so good, Stacy! Im going to try it this week.
I think you’ll like it! ❤
Looks so yummy, Stacy! The shrimp, too. When I lived near the coast, we often had fresh seafood; here in northern Alberta, it tends to be ‘old’ and I don’t care for it much. After picking oysters and mussels right off the rocks, the flabby things I had in a restaurant once just didn’t do it. I’ll hang on to this recipe for the future, though. ~ Linne
Fresh is always best, that’s for sure, Linne! ❤
Something so good it almost broke your mouth! lol, Stacy! This recipe looks delicious. I’ve never thought of looking for fish recipes specifically for a kind of fish. No matter what fish the recipe calls for–I always substitute whatever fish the fisherman hath caught. Hope you are having the happiest kind of Sunday.
Other than the fact that I’m having trouble figuring out the armhole portion of a knitting pattern, today is a really happy Sunday, Kathy. Hope yours is, too. ❤
El Guapo said:
Beautiful! It’s also good broiled, with butter, salt, pepper and paprika.
Yummy – I’ll try your recipe with the next one. ❤