105 HERBED BAKED LARGE -MOUTH BASS | Hooks, Lies & Alibis with Chef John Folse | LPB
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Tuesday, November 20, 2018
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Prep Time: 1 Hour
Yields: 6 Servings

The Spanish influence around Toledo Bend Lake gave origin to this tomato-based fish stew. The Spanish settled Sabine Parish prior to the Louisiana Purchase, and many of their great fish dishes became a major part of Louisiana’s cuisine. Because the fish is kept whole and stuffed with fresh herbs, this dish makes a perfect centerpiece on any table. Feel free to use bass or any other available Gulf species.

Ingredients for Fish:

1 (3–4 pound) large-mouth bass, cleaned and head-on
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1 cup chopped thyme
1 cup chopped basil
1 cup chopped dill
4 bay leaves
4 slices lemon
8 slices red onion

Method for Fish:
Preheat oven to 375°F. Remove gills and eyes of fish and thoroughly clean cavity. It is best to cook fish with head on. Season inside cavity with salt, pepper, granulated garlic and hot sauce. Stuff fish with thyme, basil, dill, bay leaves and lemon slices. Using a sharp knife, cut 3 diagonal slits across top fillet of fish. This will assist in flavoring as well as presentation. Place red onions on bottom of a large baking pan, top with fish and season to taste with salt, pepper, granulated garlic and hot sauce. Set aside.

Ingredients for Sauce:

¼ cup olive oil
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 cup diced tomatoes
2 cups tomato juice
2 (8-ounce) cans tomato sauce
1 tbsp chopped basil
1 tbsp chopped thyme
2 bay leaves
salt and black pepper to taste
granulated garlic to taste
4 slices lemon
¼ cup sliced green onions
¼ cup chopped parsley

Method for Sauce:
In a large Dutch oven, heat oil over medium-high heat. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Add tomatoes, tomato juice and sauce. Bring to a rolling boil then reduce to simmer and cook 10–15 minutes. Add basil, thyme and bay leaves and season to taste using salt, pepper and granulated garlic. Remove from heat and pour hot sauce over stuffed fish. Garnish with lemon slices, green onions and parsley. Cover pan with foil and bake approximately 30 minutes. To serve, transfer fish to a large platter, top with sauce and garnish with fresh herbs.

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