Smoky-Spicy Bass Recipe

Name: Smoky-Spicy Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon smoked sweet paprika, a palmful; 1 1/2 teaspoons granulated onion, half a palmful; 1 1/2 teaspoons granulated garlic, half a palmful; 1 teaspoon coriander, half a palmful; 1 teaspoon dried mustard; 1/4 teaspoon cayenne pepper; 4 fillets black bass, skin-on; Salt and freshly ground black pepper; 2 tablespoons vegetable oil; Lemon wedges, for garnish; Chopped parsley leaves or chives, for garnish

Servings: persons

1 tablespoon smoked sweet paprika, a palmful
1 1/2 teaspoons granulated onion, half a palmful
1 1/2 teaspoons granulated garlic, half a palmful
1 teaspoon coriander, half a palmful
1 teaspoon dried mustard
1/4 teaspoon cayenne pepper
4 fillets black bass, skin-on
Salt and freshly ground black pepper
2 tablespoons vegetable oil
Lemon wedges, for garnish
Chopped parsley leaves or chives, for garnish

1
Preheat the oven to 250 degrees F.
2
Heat a cast iron skillet over medium-high to high heat.
3
Put a platter in the oven to warm.
4
Combine all the spices in a small bowl.
5
Score the skin of the fish with several shallow hash marks using a very sharp knife.
6
Season the fish on both sides with lots of salt and pepper, to taste, and rub both sides with spices.
7
Add the oil to the hot pan and cook the fish in 2 batches, until firm, about 4 minutes on each side.
8
Transfer the fillets to the warm platter.
9
Serve with lemon wedges and garnish with parsley or chives.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon smoked sweet paprika, a palmful, 1 1/2 teaspoons granulated onion, half a palmful, 1 1/2 teaspoons granulated garlic, half a palmful, 1 teaspoon coriander, half a palmful, and more.

Yes, Smoky-Spicy Bass falls under the General 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.

That's it — enjoy your meal!

Smoky-Spicy Bass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions