Baked Bass In Wine

Oxmoor House
4 servings


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1 (3-pound) dressed freshwater bass
1/4 cup butter or margarine, melted
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup Chablis or other dry white wine
2 limes, cut into wedges


Rinse fish thoroughly, and pat dry. Make 3 shallow diagonal cuts in both sides of fish. Brush fish inside and out with melted butter; dust with flour. Sprinkle with salt, pepper, and garlic powder.

Place fish in a well-greased 13- x 9- x 2-inch baking dish; add wine to baking dish. Bake, uncovered, at 450° for 30 minutes or until fish flakes easily when tested with a fork, basting occasionally with pan drippings.

Transfer fish to a warm serving platter. Garnish with lime wedges.

Created date

February 2010