Roasted Bass and Summer Vegetables – Fishermen (or fisherwomen) in your household? This recipe will have you prepared for that golden opportunity of a fresh catch!
I just want to say that I’ve always been more of a city girl. Then I married a country boy and we had two scruffy little boys. Suddenly, fishing became something my family does to pass the time. As such, there is always the risk that they may actually catch something and want to eat it.
Fortunately I’m a total foodie. The allure of the freshest-of-the-fresh fish in my kitchen for me to cook has helped me to be more open minded about my boys’ fascination with, err… hunting and gathering. Now if I could only get them to find me some truffles…
Lucky for me, early this summer my husband and oldest son caught a smallmouth bass. If you’re also lucky enough to have some freshly-caught bass in your kitchen, you should know that you posses something truly yummy. When cooked right, bass is meaty yet flakey, and has a wonderful buttery flavor.
My recipe for Roasted Bass and Summer Vegetables is simple and easy to prepare, guaranteeing you a scrumptious, flakey fish. My entire family LOVED this recipe, from my husband down to the picky six-year-old and eight-month-old. My littlest one was literally stuffing this fish in his mouth. I dare say, he had no idea what a culinary treat he was enjoying at his young age, but he sure did enjoy it, and I hope you will too!
- 1 black bass (smallmouth or largemouth)
- 1 Tbsp olive oil
- 1 Tbsp white wine vinegar
- ½ tsp salt
- 1½ C chopped zucchini
- 1½ C halved grape tomatoes
- 1 C diced yellow onion
- 3 cloves minced garlic
- 1 Tbsp olive oil
- 3 splashes white wine vinegar
- 1½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- Preheat oven to 500ºF.
- For the bass, gut and descale as needed. Cut 3-4 slits into both sides of the bass and place it on a baking sheet that has been lined with parchment paper.
- Whisk together the olive oil, white wine vinegar, and salt. Using a basting brush, coat the fish inside and out with the marinade, taking care to also baste inside the slits.
- Prep the vegetables and mix them together in a ziplock bag with the olive oil, white wine vinegar, basil, salt, and pepper. Next, arrange them around the fish with the tomatoes seed side up and the zucchini flat on the pan.
- Cook in a 500ºF oven for 15-25 minutes or until the thickest part of the fish reaches an internal temperature of 135ºF. The cooking time will vary depending on the size of your fish. It should also be said that it's important to be sure to never overcook any fish of any kind!
Lucy says
Yum! That bass looks perfectly cooked! Would you believe I’ve never roasted a whole fish before? You are inspiring me, Rachel 🙂 Definitely pinning this.
Rachel says
lol… I think fish is tastier when it’s roasted whole (not to mention, much easier to prep). I hope you give it a try sometime!
Adina says
That fish looks amazing, that white flaky flesh! And how great to have something so fresh that your husband caught. My husband doesn’t fish but he goes to the fishing season opening in June every year with some of his friends. Unfortunately he just sits around and drinks beer while the other are fishing. 🙂 This year he came home with a large pike though that nobody else seemed to want. It was so good!
Rachel says
I like you’re husband’s approach to fishing. He’s a very smart man!