Post by eccles on Jun 13, 2010 12:46:55 GMT
Assuming you are fortunate to catch a decent size bass as I did a couple of nights ago (5lber) this my best attempt (or HID's) so far:-
1. You can descale the gutted fish if you want but I can't be bothered. HID also likes the head off which I do with one of those little fold up pruning saws.
2. Keep it in the fridge for at 15 - 30 hours after the catch as this definitely improves the flavour. Bit like hanging meat I suppose and I never buy a piece of beef which has not been hung for at least two weeks.
3. Make a few deep slashes in the side of the fish and rub/push a good pinch of salt into each, this is also a must for flavour improvement. Get a few fresh sprigs of fennel (the feathery stuff which we grow in our herb garden) if you can and push some of that into the slashes too, also a bit in the gut cavity. If you can't get the fresh, then crushed fennel seeds will do.
4. Next a good sprinkle of Herbes de Provence which can be found on most supermarket spice shelves these days followed by a "drizzle" of olive oil. I do this bit after I have put the fish in foil or a baking pan with a lid so that the oil doesn't go where not intended.
5. Close the foil/put the baking pan lid on and bake at 175 degrees for 40 minutes.
This recipe is tried and tested and produces a superb result - my lot ate the lot last night with crusty bread and butter and a bit of tossed salad. I guess one could do similarly on a barbie but haven't tried it meself yet.
1. You can descale the gutted fish if you want but I can't be bothered. HID also likes the head off which I do with one of those little fold up pruning saws.
2. Keep it in the fridge for at 15 - 30 hours after the catch as this definitely improves the flavour. Bit like hanging meat I suppose and I never buy a piece of beef which has not been hung for at least two weeks.
3. Make a few deep slashes in the side of the fish and rub/push a good pinch of salt into each, this is also a must for flavour improvement. Get a few fresh sprigs of fennel (the feathery stuff which we grow in our herb garden) if you can and push some of that into the slashes too, also a bit in the gut cavity. If you can't get the fresh, then crushed fennel seeds will do.
4. Next a good sprinkle of Herbes de Provence which can be found on most supermarket spice shelves these days followed by a "drizzle" of olive oil. I do this bit after I have put the fish in foil or a baking pan with a lid so that the oil doesn't go where not intended.
5. Close the foil/put the baking pan lid on and bake at 175 degrees for 40 minutes.
This recipe is tried and tested and produces a superb result - my lot ate the lot last night with crusty bread and butter and a bit of tossed salad. I guess one could do similarly on a barbie but haven't tried it meself yet.