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Baked Bass With Tomatoes Easy Recipe.
Freshwater bass is a wonderful fish to prepare, very easy and extremely versatile. The flavor is mild and firm with a great taste. Nothing tastes better than a fresh caught bass, cooked to perfection.
Freshwater Bass meat has relatively high protein levels and extremely high levels of omega-3 fatty acids, that are advantageous for heart healthy. Nutritional Information Per serving: Calories 212, Fat 10g (43% calories from fat); Protein 23g, Carbohydrate 7g, Cholesterol 77mg, Sodium 246mg.
Easy and delicious, healthy recipe how to bake bass with tomatoes, lemon juice, onion, bell pepper, Tabasco sauce, Salt, pepper and garlic powder in cooking wine.
Ingredients:
- 1 whole fresh Bass (large, 5 pounds)
- 1 can whole tomatoes
- 2 can tomato sauce
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1/2 stick margarine
- 2 lemons (1 squeezed to Juice)
- 1 cup cooking wine
- 1/2 cup green onions
- 1/2 cup parsley
- Dash Tabasco sauce
- Dash Garlic powder
- Salt and pepper to taste
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Serves/Makes: 4
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How to cook Baked Bass With Tomatoes:
- Wash fish well, then rinse under cold running water and pat dry with paper towels.
- Sprinkle fish with lemon juice and season well with salt, pepper and Garlic powder, refrigerate for overnight.
- Wilt onions, and bell pepper in margarine.
- Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot.
- Add 2 cups cold water and seasoning to taste along with dash of Tabasco.
- Cook for 25 minutes over medium heat. Add wine
- Preheat oven to 325 degree F.
- Placed fish in a baking dish and pour mixture over fish.
- Place dish in oven and bake it for 40 minutes, baste several times.
- Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon.
Notes:
This Baked Bass With Tomatoes is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Bass With Tomatoes serves/makes: 4
Main Ingredient: Largemouth Bass
Preparation Method: Baked
Cuisine: American
How to clean a Bass:
Place the Largemouth bass on the cutting board lengthwise with its dorsal side facing away from you. Remove the scales by gently scraping from the fish's tail to its head with a fillet knife. Wash the scales away with cold water. Slice open the fish from its gill juncture to its rectum, maintaining the incision the entire way. The gill juncture on a Largemouth bass is located at the top of its throat, in front of the dorsal fin. Clean the entire cavity - completely remove the fish's organs: heart, lungs, intestines and stomach. Wash out any remaining blood or tissue.
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