OK, I know you largemouth bass fishermen purists don’t ever admit to eating an occasional largemouth. Go ahead and continue your little charade. Meanwhile, the rest of us know that you have to remove (and consume) an occasional bass, especially if you’re fishing a small lake or pond. Otherwise, you’ll have a pond full of 8-ounce bass and no big boys. A 1 – 2 pound largemouth is a great candidate for cooking whole on the grill or in the oven. A 2-pound fish can be stretched to feed 2 people, but you make need to make a big batch of potatoes to go with it.
Whole Bass Baked with Mustard and Herbs
- 1 2 pound largemouth bass; cleaned scaled and dressed
- 1/4 cup olive oil
- 1 tablespoon Kosher salt
- 6 sprigs fresh rosemary
- 2 cloves fresh garlic peeled and thinly sliced
- 1/3 cup Dijon mustard
- 1 cup dry white wine
- Rub fish inside and out with olive oil and season with Kosher salt. Cut three slits in the each side of the fish. Place rosemary sprigs and garlic slices inside the slits (and it won't hurt to put a few more inside the cavity). Place fish in a baking dish. Combine mustard and wine and pour over fish. Bake for 10 - 15 minutes or until just done.
- Note: If you'd rather cook this one on the grill, leave the fish in the baking dish for 30 minutes with the wine/mustard mixture over. Don't place the dish in the oven. Instead, refrigerate for 1 hour. Remove the fish from the fridge and place on a medium-hot barbecue until browned on both sides and just cooked.