Wilmington Island Baked Bass Recipe

Name: Wilmington Island Baked Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) dressed freshwater bass; 1/4 cup all-purpose flour; 1/4 cup butter or margarine, melted; 2 tablespoons half-and-half; 2 cups soft breadcrumbs; 1/2 cup peeled, seeded, chopped tomato; 1/2 cup chopped onion; 1/4 cup peeled, seeded, chopped cucumber; 1/4 cup chopped celery; 3 tablespoons butter or margarine, melted; 1 tablespoon chopped celery leaves; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 cups milk

Servings: persons

1 (2-pound) dressed freshwater bass
1/4 cup all-purpose flour
1/4 cup butter or margarine, melted
2 tablespoons half-and-half
2 cups soft breadcrumbs
1/2 cup peeled, seeded, chopped tomato
1/2 cup chopped onion
1/4 cup peeled, seeded, chopped cucumber
1/4 cup chopped celery
3 tablespoons butter or margarine, melted
1 tablespoon chopped celery leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk

1
Rinse fish thoroughly; pat dry, and set aside.
2
Combine flour, 1/4 cup butter, and half-and-half, mixing well. Set aside.
3
Combine breadcrumbs, tomato, onion, cucumber, celery, 3 tablespoons melted butter, and chopped celery leaves in a large mixing bowl; stir mixture well. Sprinkle fish cavity evenly with salt and pepper, and place stuffing in cavity. Close opening with wooden picks, and tie with string.
4
Place prepared fish in a large shallow roasting pan, and spread flour mixture evenly over top. Pour 1 1/2 cups milk around fish. Bake, uncovered, at 400u00b0 for 45 minutes or until fish flakes easily when tested with a fork, basting occasionally with pan drippings.
5
Transfer fish to a warm serving platter. Serve immediately.

461

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 1 (2-pound) dressed freshwater bass, 1/4 cup all-purpose flour, 1/4 cup butter or margarine, melted, 2 tablespoons half-and-half, and more.

Yes, Wilmington Island Baked 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!

Wilmington Island Baked Bass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions