Originally created 09/08/02

Cooking wild

Everyone loves to land a lunker, but the best largemouth bass to eat are the 1- to 2-pound fish, carefully skinned and filleted. Here's a simple way to enjoy a late-summer favorite.


6 fish fillets

salt and black pepper to taste

1 tablespoon basil

2-3 tomatoes, sliced

2 green bell peppers, diced

1 large onion, diced

1/2 cup melted butter or margarine

Arrange fillets in single layer in baking dish. Season with salt, pepper and basil. Arrange tomatoes, peppers and onions over fillets. Pour butter over fillets and vegetables and bake at 325 degrees for 30 minutes. This dish goes well with white wine, a colorful salad and French bread.

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