Whole Bass Baked with Mustard and Herbs

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.

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5 from 3 votes

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


  • Preheat oven to 375 degrees. 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.


  1. Bill G on June 8, 2019 at 4:54 pm

    You forgot to mention the temperature of the oven,

    • Scott Leysath on July 30, 2019 at 9:51 pm

      Thanks for the heads-up. 350 – 375 degrees.

    • James on June 11, 2021 at 2:36 am

      Yeah they did. I usually use the temp of a nice campfire ? 425 450???

      • Scott Leysath on June 11, 2021 at 9:44 am

        Fixed. 375 degrees.

  2. Yolanda Cannon on October 13, 2019 at 6:30 am

    Thanks for this recipe, everything else is just fillets. Very great recipe!

  3. Mike Purvis on December 12, 2019 at 7:03 pm

    Thanks for this recipe. Trying on 2 pound Bass tonight.

  4. Tanya Fraden on August 4, 2021 at 6:51 pm

    I’m an excellent cook and pretty picky. This recipe blew me away!! It is restaurant worthy, moist flavorful, and rich

  5. Tom Barr on July 14, 2022 at 7:23 pm

    5 stars
    Soaking on milk before doing anything may help take out some of the undesirable fishy taste before doing this fine recipe.

  6. paulo cabral on July 20, 2022 at 9:20 am

    5 stars
    Great outcome. The mustard is the secret

  7. D. Foy on January 31, 2023 at 12:30 pm

    5 stars
    Tastes great! Thank you for the recipe. I’ve made it a few times now; it will be a regular in my rotation of fish recipes.

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