Most of us won’t be out there on the freezing water with the knowledge and determination to catch a tasty, fresh bass, but luckily, there are a few groceries and fish shops where we can pick a couple up without the struggle of actually fishing. You may or may not get the delicate, flaky melt-in-your-mouth quality of a fresh fish, but chances are the delicious flavor will carry through.
Clean and scale the fish if this hasn’t already been done. Place a piece of fresh scallion, chives, or dill in the inner fold of the fish after rubbing it with a little olive oil and salt. Bake on a rack placed in a baking pan for 10 minutes per pound.
Serve with tasty garlic, dill potatoes, and carrot red cabbage slaw.
Garlic Dill Potatoes
Peel and slice potatoes into about 1-inch chunks. Boil until just soft when pierced with a fork. Drain water, add 1 tablespoon of butter, and enough milk to stir until thick with small chunks. Stir in 1/4 teaspoon garlic and 1/2 teaspoon dill.
Carrot Dill Slaw
Grate 1/2 pound of carrots and 1/4 pound of red cabbage. Salt and pepper thoroughly and stir. Add 1 T of white vinegar, 2 T of oil, and 1 t of sugar. Stir completely.
