Bass Bake

Oxmoor House
4 servings


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8 freshwater bass fillets (about 1 2/3 pounds)
1 cup soft breadcrumbs
1/4 cup butter or margarine
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
Fresh parsley sprigs (optional)


Rinse fish thoroughly; pat dry, and set aside.

Sprinkle breadcrumbs in bottom of a 9-inch square baking pan. Arrange fish over breadcrumbs.

Combine next 7 ingredients in a small saucepan; bring to a boil, stirring until butter melts. Remove from heat; pour over fish. Sprinkle with paprika.

Bake, uncovered, at 450° for 20 minutes or until fish flakes easily when tested with a fork.

Transfer fish to a warm serving platter. Garnish with parsley, if desired.

Created date

February 2010