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Post by quest4some on Dec 10, 2009 22:01:06 GMT
This is the easy way to cook a fantastic fish and the results are fantastic
Gut the fish on the beach and take home Turn the oven on to top heat and wash the fish out with again with cold water get a pan about the same size as the fish put some Extra Virgin Olive oil in the bottom and then put fish in pour over some more olive oil and then some lemon juice and put some lemon juice in the middle cavity and bake for 22 minutes then when you tak the fish out serve with a nice salad of your choice or chips to take the meat off the bone use a table or desert spoon and the flesh comes off a treat leaving the bones where they belong also the cheeks on the bass are like the oyster in a chicken really good to eat
I hope you all enjoy this simple way to bake a bass
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Post by snoopy54 on Dec 11, 2009 17:37:59 GMT
Mmmm
prefer it pan fried in butter meself but Im a bit of a pagan,you neglected to post a temperature to cook Bass at old son
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Post by pjl83 on Dec 11, 2009 18:07:01 GMT
i think bass needs a bit of flavouring to get the best out of it. garlic, red onion etc. nice easy way to cook it though  |
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Post by darnpout on Dec 11, 2009 22:58:38 GMT
Most of the Bass i take for eating are 7lb+ ........spose i got to get a bigger pan
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Post by quest4some on Dec 16, 2009 19:27:52 GMT
Mmmm prefer it pan fried in butter meself but Im a bit of a pagan,you neglected to post a temperature to cook Bass at old son I did top heat i said which is full blast if you like |
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Post by quest4some on Dec 16, 2009 19:29:07 GMT
Most of the Bass i take for eating are 7lb+ ........spose i got to get a bigger pan Where are you fishing then i would love a &lber off the beach may be we could meet up andf fish togeather for them |
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Post by upfalls on Jan 11, 2010 17:22:25 GMT
Agree with plj, always trying different spicy bits with bass, also like to freeze them for a few weeks before eating as I think this makes them taste better. Eer should I have said that.
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Post by Canuck on Jan 12, 2010 10:20:15 GMT
Most of the celebrity chefs seem to advise not using extra virgin olive oil in cooking because it burns, they use other oil and use the extra stuff for dressing, but then again its your choice.
Rich
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Post by unforgiven on Jan 12, 2010 22:36:27 GMT
dont use olive oil on any fish dish!!!! its too heavy and will make your fish taste poo!!!! if you are gonna pan fry then use veg oil and get it hot, and i mean smoking hot. if you are baking then use sunflower oil.
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Post by solehunter on Jan 12, 2010 23:51:02 GMT
dont use olive oil on any fish dish!!!! its too heavy and will make your fish taste poo!!!! if you are gonna pan fry then use veg oil and get it hot, and i mean smoking hot. if you are baking then use sunflower oil. Nice post. Olive oil is crap for any hot cooking if you ask me. Drizzeled over a salad then fine. |
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Post by castfromthepast on Mar 21, 2010 11:32:04 GMT
I love the way we call them bass.but in fish shop they are SEA BASS,i think SEA BASS cost more.i will try to catch a sea bass this year.apart from being dead they look the same fish to me. :fishing-smile:
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Post by loopy78 on Apr 5, 2010 8:17:39 GMT
Being an ex chef and seafood fanatic i personally prefer dusting a fillet in seasoned flour, sizzle both sides in a pan of garlic butter and finish off in a high heat oven for around 8-10 mins depending on the size of the fillet. With the garlic butter in the pan, add a splash of white wine. reduce a tad and drizzle over the top of the fish at the end, magnifique!
This works with a variety of fish, try adding cajun seasoning to the garlic butter for something a tad nore spicey, that works especially well with Salmon
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Post by Pete B on Apr 7, 2010 18:19:21 GMT
Being an ex chef and seafood fanatic i personally prefer dusting a fillet in seasoned flour, sizzle both sides in a pan of garlic butter and finish off in a high heat oven for around 8-10 mins depending on the size of the fillet. With the garlic butter in the pan, add a splash of white wine. reduce a tad and drizzle over the top of the fish at the end, magnifique! This works with a variety of fish, try adding cajun seasoning to the garlic butter for something a tad nore spicey, that works especially well with Salmon Just followed the above instructions & I'd thoroughly recommend them - beautiful!!! |
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Post by loopy78 on Apr 8, 2010 19:07:00 GMT
Another wee bit to try with the above is to add tarragon to the garlic butter, it adds a nice anicedey flavour to the dish
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