Baked Bass

Any whole fish could be substituted for the bass.


  • 1lb (500gr) bass (cleaned and scaled)
  • 3 garlic cloves, minced or crushed
  • 1 tbs extra virgin olive oil
  • 1 tbs Italian seasoning or fresh parsley leaves
  • 2 tsp fresh coarse ground black pepper
  • 1 tsp salt
  • 2 lemon wedges
  • 1⁄3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)


  • In a cup, mix garlic, olive oil, salt, and black pepper.
  • Place fish in a shallow glass or ceramic baking dish.
  • With a sharp knife make 3 – 4 slashes in skin.
  • Rub fish with oil mixture.
  • (Optional) Pour wine over fish.
  • Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  • Drizzle remaining pan juices over fish and garnish with lemon wedges. Enjoy!


Be mindful that several smaller fish will bake more quickly than 1 or 2 larger ones.

Keywords: baked fish, bass