BAKED WHOLE BLACK BASS

Oven baked whole black bass topped with caramelized fennel. We love the simplicity of this meal and how effortlessly it comes to be. The mild flavor of the black bass, pairs wonderfully with the sweet flavor of caramelized fennel. It was honestly enjoyed as is but you are welcome to bring in some roasted veggies or fries.

INGREDIENTS FOR BAKED WHOLE BLACK BASS

Black Bass has a delicate and mild flavor. So even non fish lovers tend to like that about it. It has a firmer texture than tilapia and less fatty than salmon or mackerel. Buying whole fish could be intimidating but there are a few things to consider. First things first; your source. Even if you can’t find the original source, it is safe to say you should be buying from a reputable distributor. Once that is cleared, we need to look at the whole fish. The smell should be a telltale sign of freshness. If it smells funky, walk away! Eyes should be firm and not sunken. The gills should be bright red, skin should be shiny and also firm when you press on the flesh.

Fennel was introduced to me by a local farmer. It has a whitish green bulb with feather like green fronds. It is a cool weather crop so if you’ve never had it , this is the time to try this wonderful vegetable. The whole plant is edible and here we are caramelizing the bulb. To caramelize, we slice the bulb like an onion. Trim off a little bit of the root end, cut just above the bulb then peel the outer layer. Slice fennel lengthwise and remove tough core. Then thinly slice fennel and cook until golden brown. This adds a little sweetness to the dish. We also used some of the fennel stalk as a bed on which our fish was baked. This adds another layer of flavor to the fish.

Keeping this super simple and definitely not lacking in flavor, we are adding just garlic and parsley for aromatics. Feel free to bring in some more herbs especially if you have some growing in the backyard. Herbs to consider are rosemary, tarragon, basil or oregano. Gather what you have, it’s hard to go wrong with fresh herbs. Chop parsley and garlic, add some avocado or olive oil and use to marinate your fish. This simple pair does wonders, especially with a fish like black bass.

MARINATING THE FISH

Thoroughly clean fish, removing scales and gills ( Save time and ask your vendor if they can do the cleaning for you). Make about 1/4 inch deep slits on both sides of the fish. Then season with salt and black pepper. Generously rub fish with garlic herb marinade, making sure the gut and slits are stuffed. Add two slices of lemon into the gut of the fish. Then preheat your oven for baking. You can also try our cilantro lime marinade here.

BAKING A WHOLE FISH

Since we’re not firing up the outdoor grill in the middle of winter, the convection oven works great too. More even and faster cook time with a nice browning is very achievable. Place fish on a bed of some cut fennel stalk and lemon slices in a baking dish( or aluminum pan for easy cleaning). In just 25 minutes we have a perfectly flaky, moist and flavor packed baked fish.

HOW TO SERVE

Topped with caramelized fennel, this baked whole black bass is easily one of the simplest, yet wholeheartedly delicious whole fish meals we enjoy. Serve with some grilled vegetables or simply enjoy as is. Takw a trip to your local fish market and try this one, it’s a keeper. When you do that, let us know how it turned out for you. Would love to see all your creations.