Saucy Bass
By
Pam Blais
@PamTheCookingWitch
1
My hubby caught some small mouth bass awhile ago and I had NO idea what to do with them as I am allergic to all fish.
This recipe was given to him by another fisherman.
We made this recipe and he enjoyed it tremendously.
He also told us he has used it on trout as well.
This recipe was given to him by another fisherman.
We made this recipe and he enjoyed it tremendously.
He also told us he has used it on trout as well.
Rating:
★★★★★ 1 vote5
Serves:
four
Prep:
5 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
2 tspsalt
-
8bass filets, about one and a half pounds
-
1/2 cketchup
-
1/2 cmayonnaise
-
1 Tbspmustard
-
1 Tbspworchestershire sauce
-
1/4 cbrown sugar, firmly packed
-
2 tspapple cider vinegar
-
1/2 dash(es)olive oil
-
1/2 conion, chopped
-
1 mediumlemon, sliced
How to Make Saucy Bass
- Preheat oven to 300 degrees. Line a nine by thirteen inch casserole dish with foil.
Salt the bass and transfer to the casserole dish. - Mix remaining ingredients together to form a basting sauce.
Pour the sauce over the fish.
Spoon sauce over fish at 20 minute intervals as it cooks. - Bake for forty to forty five minutes or until the fish flakes easily with a fork.
Remove to a platter, pour any sauce over the fish and garnish with lemon slices.
