Baked Bass with Fingerlings – a delicious recipe with bass, Salt, Olive oil, potatoes, zucchini, Freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 400.
2
Rinse and dry the fish, and rub some salt and olive oil over it.
3
Peel the fingerlings, and cut lengthwise into quarters.
4
Cut the zucchini in half lengthwise, and then into 1 1/2-inch pieces.
5
Toss the potatoes and zucchini in a little olive oil, and salt and pepper them lightly.
6
Spread them out on the bottom of an oval baking dish big enough to hold the fish.
7
Fill the cavity of the bass with the scallions and herbs, sprinkle a little lemon juice and salt over it, and lay the fish on top of the vegetables.
8
Bake for 2530 minutes, or until the flesh of the bass is opaque.
9
Youre bound to have some leftover fish, so make some Fish Cakes (page 68) later in the week, or use the fish in a summery salad (see page 157).
65
kcal
Calories
14
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: A whole bass, 1 1/41 1/2 pounds, Salt, Olive oil, 3 or 4 small fingerling potatoes, and more.
Yes, Baked Bass with Fingerlings falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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