Baked Bass
Submitted by gooroo75
Whole sea bass baked in a slow-simmered Creole tomato sauce with bell pepper, onions, wine, and a kick of Tabasco. Southern comfort from the sea, y’all.
YIELD
6 servingsPREP
10 minCOOK
110 minREADY
2 hrsDown South, we don’t mess around when it comes to fish. You season it right, smother it in sauce, and let the oven do the talking.
This baked bass starts with a whole five-pound sea bass seasoned overnight with lemon juice, salt, pepper, and garlic powder so the flavor goes bone-deep.
The sauce is where it gets good. Onions and bell pepper get wilted in butter, then stew down with tomato sauce, whole canned tomatoes, and a dash of Tabasco until thick and rich.
A splash of wine loosens everything up before the whole pot gets poured over the fish and baked low and slow with plenty of basting. Finish with a scatter of fresh parsley and green onion tops, and bring it to the table with lemon slices for squeezing.
Pro Tips
- Season the fish overnight if you can. Even a few hours makes a big difference in flavor.
- Baste every 10 to 15 minutes so the fish stays moist and the sauce forms a glossy glaze.
- The sauce needs a full 45 minutes of stovetop time before it goes over the fish. Don’t rush it.
- Serve with rice or crusty French bread to soak up that Creole gravy.
Ingredients
Directions
Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight.
Wilt onions, and bell pepper in margarine.
Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot.
Add 2 cups cold water and seasoning to taste along with dash of Tabasco.
Cook for 25 minutes over medium heat.
Add wine and pour mixture over fish you have placed in a baking dish .
Bake in 325℉ (160℃) oven for 40 minutes.
Baste several times.
Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon.
Serves 6.
Comments