Roasting Bass

**Kim57** · 09-10-2006, 13:40

Par boil some potatoes, slice thinly, toss with olive oil fresh finely chopped basil, chives, tarragon & mint. Layer the potatoes in a roasting tray and drizzle with oil.
Make several cuts in each side of the Bass and rub in some olive oil, fresh ground pepper and sea salt. Place the fish on the bed of potatoes and roast for 40 - 50 minutes or until done.

**Slinger** · 09-10-2006, 16:04

Sounds good Kim57, Mother in law is spending a few days with us and loves fish,
still have five Bass in the freezer from my last session so will try it out.

Slinger <*))))><

**Bluejacket** · 09-10-2006, 16:26

Best roosting bass dish i know is Rick Stein dish with Red Peppers.

Pinch of safron
a few spuds cut thinly lengthways
A few plum tomatoes
anchovy fillets to taste
fish stock
red peppers
garlic
mixed hurbs and oregano
olive oil
sea salt and pepper.
A 4lb bass scaled and cut along its back to aid the cooking process.

A great roosting fish dish.

**rayking** · 10-10-2006, 03:01

Originally Posted by Kim57

Par boil some potatoes, slice thinly, toss with olive oil fresh finely chopped basil, chives, tarragon & mint. Layer the potatoes in a roasting tray and drizzle with oil.
Make several cuts in each side of the Bass and rub in some olive oil, fresh ground pepper and sea salt. Place the fish on the bed of potatoes and roast for 40 - 50 minutes or until done.

sounds awesome , i shall try that one next time i get a half decent bass
thanks kim57

regards

rayking

**Slinger** · 12-10-2006, 09:59

Hi Kim57, cooked three whole bass last night using your recipe and it worked a treat

Followed it with homemade lemon tart, FANTASTIC

Thanks again, Slinger

**woodsy** · 12-10-2006, 13:47

sounds very nice, all i have to do now is catch some bass.

definatly use this recipe.

**Pugs** · 05-11-2006, 08:32

Originally Posted by Bluejacket

Best roosting bass dish i know is Rick Stein dish with Red Peppers.

Pinch of safron
a few spuds cut thinly lengthways
A few plum tomatoes
anchovy fillets to taste
fish stock
red peppers
garlic
mixed hurbs and oregano
olive oil
sea salt and pepper.
A 4lb bass scaled and cut along its back to aid the cooking process.

A great roosting fish dish.

this one....

**woodsy** · 06-11-2006, 15:59

that looks very nice indeed.

**Pugs** · 06-11-2006, 19:15

You will need

4 Red Peppers - each cut in to 8 chunky pieces
4 Beef Toms - each sliced in to 4
Saffron strands - added to two teaspoons of hot water (left to soak)
2 oz Anchovies
Chicken stock 150 ml
Sprigs of Oregano or (similar)
8 cloves Garlic - each sliced in to 3 bits
2 lb of par boiled spuds - then thinly sliced
3 fl oz of Olive Oil
Sea Salt / ground black pepper

1: Par boil the spuds for 8 mins
Get a decent roasting dish or similar
2: Slice spuds and put a layer in the dish (acts as a bed for the fish)
3: Soak the saffron - probably better right at the start when boiling the spuds
4: Add the toms and anchovies
5: Poor the stock and saffron over it
6: Add the peppers, garlic & Olive oil (all spread evenly out to make a bed for the fish)
7: Add the seasoning
8: Cook for 35 mins at 200c

1: Put slashes in Bass
2: Sprinkle Olive oil - all over
3: Rub sea salt and pepper all over the fish
4: Lay on top of roasting 'things' and cook for a further 35 mins or until ready

The Bass should sit on top and the juices should rise and saturate and tenderise the fishy. I usually bast too with the juices.

Get a large glass of wine and enjoy!!!