Baked Largemouth Bass

The Complete Book of American Fish and Shellfish Cookery, 1984

30 minutes — 6 Servings

Ingredients

3	pound	largemouth bass (dressed, head on)
		flour
8	tablespoon	butter (melted)
		salt and pepper (to taste)
		garlic powder
1⁄4	cup	dry white wine (or water)
2		limes (cut in wedges)

Instructions

Preheat the oven to 450°F. Rinse and pat fish dry. Make 2 or 3 diagonal shallow cuts on the sides and dust lightly with flour. Brush bass with melted butter, inside and out, then sprinkle with salt, pepper, and garlic powder.

Place fish in a buttered baking dish. Pour wine into the dish and bake for 10 minutes per inch thickness of fish, basting several times during cooking. Serve with lime wedges.