whole backed bass

Baked Bass and Tomatoes


  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


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"