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Baked largemouth bass is a popular dish in various cuisines, particularly in regions where largemouth bass is abundant. It is commonly enjoyed in North American cuisine, especially in areas with access to freshwater lakes and rivers where largemouth bass is commonly found.

As for the cooking time, it generally depends on the size and thickness of the largemouth bass fillets. On average, baking largemouth bass fillets at a temperature of 375°F (190°C) usually takes about 15-20 minutes. However, thicker fillets might require a slightly longer cooking time, while thinner fillets might be ready in less time. It’s essential to monitor the fish closely while it bakes and adjust the cooking time accordingly to avoid overcooking.

To ensure the fish is cooked properly, insert a fork into the thickest part of the fillet and twist gently. If the flesh flakes easily and appears opaque, it is cooked through. If it still appears translucent and does not flake easily, it needs more time in the oven. Remember, it’s better to slightly undercook the fish and allow residual heat to finish the cooking process than to overcook it, which can result in dry and tough fish.

Overall, cooking times can vary, so it’s important to keep an eye on the largemouth bass while it bakes and use the fork test to determine doneness.

Baked largemouth bass

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course light main course
Cuisine North American

Ingredients
  

  • 2 largemouth bass fillets

    - 2 tablespoons olive oil

    - 1 lemon

    - Salt and pepper to taste

    - 2 cloves of garlic, minced

    - Fresh herbs (such as thyme, rosemary, or dill), chopped

    - Aluminum foil

Instructions
 

  • Preheat your oven to 375°F (190°C).
    2. Place each largemouth bass fillet on a piece of aluminum foil large enough to wrap it completely.
    3. Drizzle 1 tablespoon of olive oil over each fillet.
    4. Squeeze the juice of half a lemon over each fillet. Reserve the other half for later.
    5. Sprinkle salt, pepper, minced garlic, and chopped fresh herbs evenly over the fillets.
    6. Fold the aluminum foil over each fillet, creating a sealed packet. Make sure the packet is tightly sealed to trap the steam and flavors inside.
    7. Place the foil packets on a baking sheet and place them in the preheated oven.
    8. Bake the largemouth bass for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
    9. Remove the fish from the oven and carefully open the foil packets to release the steam. Be cautious of the hot steam.
    10. Squeeze the remaining lemon half over the cooked fish for an extra burst of freshness and flavor.
    11. Serve the baked largemouth bass fillets hot, either on their own or with your favorite side dishes like roasted vegetables, rice, or a fresh salad.
    Enjoy your delicious baked largemouth bass!
SOURCE: MY RECIPE JOINT

Video

Notes

Here are some additional notes and tips for preparing baked largemouth bass:
1. Freshness: It's important to use fresh largemouth bass fillets for the best flavor and texture. If possible, try to source the fish from a reputable fishmonger or fish market.
2. Cleaning the fish: Before filleting the bass, ensure that it has been properly cleaned, scaled, and deboned. This will make it easier to eat and prevent any unwanted surprises.
3. Seasonings: Feel free to customize the seasonings based on your preferences. In addition to salt, pepper, garlic, and fresh herbs, you can add other spices like paprika, cayenne pepper, or lemon zest to enhance the flavor.
4. Lemon slices: Instead of just squeezing the lemon juice over the fish, you can also place a few thin slices of lemon on top of each fillet before sealing the foil packets. This will infuse the fish with even more citrus flavor.
5. Cooking time: The baking time mentioned in the recipe is a general guideline. The actual cooking time may vary depending on the thickness of the fillets and your desired level of doneness. Keep an eye on the fish while it bakes and adjust the cooking time accordingly.
6. Testing for doneness: To check if the largemouth bass is cooked through, gently insert a fork into the thickest part of the fillet and twist it slightly. If the flesh flakes easily and appears opaque, it's done. Be careful not to overcook the fish, as it can become dry and lose its tenderness.
7. Serving suggestions: Baked largemouth bass pairs well with a variety of side dishes. Consider serving it with steamed vegetables, roasted potatoes, quinoa, or a fresh green salad. A squeeze of fresh lemon juice just before serving adds a bright finishing touch.
8. Safety precautions: When handling raw fish, ensure proper hygiene and follow food safety guidelines. Wash your hands thoroughly before and after handling the fish, and clean any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Remember, these are just guidelines, and you can always adjust the recipe to suit your taste preferences and dietary restrictions. Enjoy your meal!

Nutrition

Serving: 50g
Keyword Baked largemouth bass recipe
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