Whole Bass Baked with Mustard and Herbs
- 1 2 pound largemouth bass; cleaned, scaled and dressed
- 1/4 cup olive oil
- 1 tablespoon Kosher salt
- 6 sprigs fresh rosemary
- 2 cloves fresh garlic, peeled and thinly sliced
- 1/3 cup Dijon mustard
- 1 cup dry white wine
- Rub fish inside and out with olive oil and season with Kosher salt. Cut three slits in the each side of the fish. Place rosemary sprigs and garlic slices inside the slits (and it won’t hurt to put a few more inside the cavity). Place fish in a baking dish. Combine mustard and wine and pour over fish. Bake for 10 – 15 minutes or until just done.
- Note: If you’d rather cook this one on the grill, leave the fish in the baking dish for 30 minutes with the wine/mustard mixture over. Don’t place the dish in the oven. Instead, refrigerate for 1 hour. Remove the fish from the fridge and place on a medium-hot barbecue until browned on both sides and just cooked.