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!
Bass recipe?
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1,121 Posts
pan fry it in a touch of olive oil, takes minutes, tastes lush.
If ya wanna get fancy have a look at the F-Word website for Gordon Ramsays recipe.
I've used his recipe twice, tis heavenly......
enjoy..........
here's the link---------------- http://www.channel4.com/life/microsites/F/fword/pan.html
If ya wanna get fancy have a look at the F-Word website for Gordon Ramsays recipe.
I've used his recipe twice, tis heavenly......
enjoy..........
here's the link---------------- http://www.channel4.com/life/microsites/F/fword/pan.html
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9,543 Posts
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)
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12,847 Posts
the last one i had to fillet into steaks, (too big to go in the oven whole !!!)
under a pre heated medium grill, i cooked the skin side first until crispy, turned over, seasoned with salt, ground pepper from the mill, and some mixed herbs, oh, and a knob of butter, cooked for a further few minutes and it was done,
yum !
under a pre heated medium grill, i cooked the skin side first until crispy, turned over, seasoned with salt, ground pepper from the mill, and some mixed herbs, oh, and a knob of butter, cooked for a further few minutes and it was done,
yum !
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150 Posts
My Fav way of cooking bass is in foil, slow in the oven, with thinly sliced onions surronding it, garlic butter on the inside, lemon juice on the outside. Mmmmmm.
Does well on the BBQ too
Does well on the BBQ too
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372 Posts
If you cook a bass with anything more than salt , pepper and butter surely all you taste is the chilli , peppers etc.
Just as well cook a whiting.
Dont do it.
Salt and pepper only.
Just as well cook a whiting.
Dont do it.
Salt and pepper only.
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2,033 Posts
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
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
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