whole backed bass

Baked Bass and Tomatoes

Ingredients:

  1. large whole black bass (or two small ones)
  2. bread dressing
  3. tomatoes
  4. bacon
  5. butter
  6. white cheese
  7. salt
  8. parsley

Directions:

Select one large black bass or two small ones ; clean the head and let it remain on the fish. Slice four tomatoes and cut in halves. Make a plain bread dressing (stuffing); open the fish, rub the inside lightly with salt and soft butter; lay a thick layer of tomatoes in, then a layer of the bread dressing, alternating them until the fish is well stuffed; then bind with a string. Lard the fish with strips of bacon. Lay in a baking-pan, add one cupful of hot water and one tablespoonful of butter, and bake, basting often. In fifteen minutes take the pan out of the oven and spread the fish with a layer of thinly sliced tomatoes, seasoned with a sprinkling of salt, some melted butter, and a light sprinkling of grated white cheese. Bake until the tomatoes are done, then carefully remove to a platter, taking off the string first. Garnish with parsley and serve.

About the Author Sarah

"I Love Cooking, and All Things Fish"