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Baked Freshwater Bass
Recipe Information
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Print: Print This Recipe
Rating: 8.50 with 57 votes
Cook Time: 30 to 45 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Bass
Ingredients
  • Bass Filets
  • Garlic powder
  • Ground black pepper
  • Salt to taste
  • Fresh lemon juice
  • Aluminum foil
Directions
Place filets onto the aluminum foil. Sprinkle with garlic powder, pepper, and salt. Add a few tablespoons of butter around the fish. Place onion rings on top of the filets. Sprinkle with lemon juice, if you like. Place another piece of foil about the same size as the bottom piece on top of the filets. Roll the edges to make a large "pocket". Place in the oven on about 350-375 degrees. Bake until done. Enjoy!
Rate This Recipe
8.50 with 57 votes
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Read Reviews

  Read 11 reviews
Grade The Review
Pat | Posted: March 26, 2009

We cooked a bass and bream by this recipe and they were yummy with coleslaw and grits.

js | Posted: July 19, 2008

i like the recipe good mmmmm

Lindsey | Posted: November 19, 2007

Even my kiddos loved it, thanks!

B Davis  | Posted: August 4, 2007

I've used this recipe numerous times on fish that aren't firm enough to grill. Excellent! Add hot pepper spices for additional flavor.

JOEY GETTERS | Posted: November 8, 2006

C'MON THIS IS A DUM DUM RECIPE YOU DONT HAVE TO LOOK THIS ONE UP ONLINE,IF YOU CANT MAKE THIS WITHOUT A RECIPE THEN YOU HAVE NO PLACE IN THE KITCHEN!!! AND JOEY GETTERS SAID IT BITCHES!!!

clint | Posted: July 7, 2006

excellent recipe . my bass turned out to be very tasteful.i will use this method although simple again. thankyou

martha | Posted: July 5, 2004

very easy to make for a first timer.thank-you

Jp | Posted: February 2, 2004

This recipe is the SHIT!!

Ryan | Posted: February 11, 2003

This recipe also works excellent if you bake it on the barbeque, instead of in the oven.

Michael Blair | Posted: August 1, 2002

Excellent Recipe! Simple and can pretty much use what is around the kitchen. Now only if filletin' bass where that easy.

NYL | Posted: May 31, 2002

This recipe was simple but blended nicely with the fish. I only wish that specific amounts of the ingredients (depending on the size of the bass) could be determined for the best results.

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