Bass recipe?

Tusk said:

Don`t get excited folks I haven`t caught one! However Tesco had some on offer the other day and as I hadn`t caught/tasted any for 2 years (sob,sob) I thought I`d get some. Not looking for any recipe that is too complicated or will overpower the flavour of the fish itself. This could be a time to earn some serious brownie points with our lass if I can come up with a stonking meal. Hell it may even encourage her to let me go fishing more, lol!

Click to expand...

My favourite is on http://www.boat-angling.co.uk/9.html

and copied here:

Bass with Garlic, Chili and Thyme
Takes 15 minutes, serves 2. You need:

Two fillets of Bass (I like to use portion-sized slices of a thick fillet from a 3-4lb fish)
Glug of olive oil
Splash of white wine
Sprigs of fresh thyme
2 cloves of garlic, crushed with the flat of a knife blade
Lemon juice
Half a red chili, seeds removed, chopped.

Heat the oil in a heavy pan, then fry the fillets skin side down until crisp and brown, turn over and repeat. Then reduce the heat, add wine, chili, garlic and thyme. Cover with a lid and simmer for 7-8 minutes. Keep an eye on it and splash a bit more wine in if it looks like drying out. Add a squeeze of lemon juice to the juices, sprinkle with sea salt and serve. Goes well with green beans and new potatoes. (Thank you Mitchell Tonks)

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!!!

http://www.worldseafishing.com/forums/showthread.php?t=40611&highlight=RICK+STEIN