Recipes
Herb-Crusted Bass with Roasted Vegetables
This dish features mild, flaky bass fillets coated in an aromatic herb crust and paired with roasted root vegetables.
This dish features mild, flaky bass fillets coated in an aromatic herb crust and paired with roasted root vegetables. A tribute to the fishing traditions of the Midwest and South, this recipe highlights the simplicity of using fresh, locally sourced ingredients for a satisfying meal.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Ingredients
- 4 bass fillets
- 1 cup breadcrumbs
- 1 tablespoon fresh parsley, chopped (garden or locally grown)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 carrots, chopped (garden or locally grown)
- 2 potatoes, cubed (garden or locally grown)
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F. Toss carrots and potatoes with olive oil, salt, and pepper. Roast for 25 minutes.
- Mix breadcrumbs, parsley, garlic powder, salt, and pepper. Coat bass fillets in the mixture.
- Pan-fry bass fillets in a skillet with olive oil until golden and crispy. Serve alongside roasted vegetables.