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!