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Bass Bake

Yield 4 servings


  • 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
  • Paprika
  • Fresh parsley sprigs (optional)

How to Make It

  1. Rinse fish thoroughly; pat dry, and set aside.

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

  3. 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.

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

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

Oxmoor House Homestyle Recipes