Baked Bass With Bacon

Oxmoor House
6 servings


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6 (1/2-pound) dressed freshwater bass
1/2 cup cornmeal
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
6 slices bacon
3 tomatoes, peeled and each cut into 6 wedges


Rinse fish in cold water, and pat dry.

Combine cornmeal, salt, and paprika in a medium mixing bowl; dredge fish in cornmeal mixture. Place fish in a greased 13- x 9- x 2-inch baking pan. Place bacon on top of fish.

Bake, uncovered, at 425° for 20 minutes. Remove from oven; place tomatoes around fish. Broil 5 inches from heating element 4 minutes or until tomatoes are tender. Serve immediately.

Created date

February 2010