Start with a Hot Skillet. Preheat the oven to 425 degrees F. Pat the fish dry on both sides; season with salt & pepper. Heat 2 Tbsp. olive oil in an ovenproof skillet over medium heat. Once the oil is hot, carefully place the fillets in the pan
Press to Sear Press down on the fillets lightly using a spatula to sear them evenly. Cook 3 to 4 minutes, or until the edges of the fillets are lightly browned. Do not flip the fish.
Finish in the Oven Transfer the skillet to the preheated oven, and cook until the fillets are done, 4 to 5 minutes. Serve immediately seared side up.
(Recipe from January 2018 issue of Southern Living. Recipe tested before provided on this website.)
Easiest Oven-Baked Bass Fillets
Non-stick cooking spray
4 serving-size pieces of Bass fillets
3 Tablespoons fresh parsley, chopped
2 teaspoons garlic, finely minced
½ Cup Marsala wine
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon fennel
1 teaspoon ground black pepper
1 Tablespoon extra-virgin olive oil
Black olives, sliced, as garnish
Start by preheating your oven to 425 degrees F. Generously grease your baking dish with non-stick cooking spray.
Arrange Bass fillets in the baking dish.
In a bowl, mix together the remaining ingredients, except the black olives.
Pour the mixture over bass fillets. Cover the baking dish with an aluminum foil (and glass lid if available); bake about 24 minutes.
Garnish with olives. Serve warm and enjoy!
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