Herb Crusted Genuine Black Bass Recipe
with Lemon Basil Butter and Whipped Yukon Gold Potatoes
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Ingredients
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For the Herb Crusted Black Bass
For the Lemon Basil Butter
For the Whipped Yukon Gold Potatoes
Method
For the Herb Crusted Black Bass
Prepare the Herb Crust
In a medium bowl, combine the chopped parsley, thyme, dill, minced garlic, olive oil, salt, and black pepper. Mix well to form a paste.
Coat the Bass
Preheat the oven to 400°F (200°C). Place the black bass fillets on a baking sheet lined with parchment paper. Spread the herb mixture evenly over the top of each fillet.
Sprinkle the breadcrumbs over the herb-coated fillets, pressing gently to adhere. Drizzle a bit more olive oil on top for added crispiness.
Bake the Fillets
Bake in the preheated oven for 15-20 minutes or until the fish is cooked through and the crust is golden brown.
For the Lemon Basil Butter
Combine Ingredients
In a small bowl, mix the softened butter, chopped basil, lemon zest, and lemon juice until well combined.
Chill the Butter
Transfer the mixture to a piece of plastic wrap, roll it into a log shape, and refrigerate until firm.
For the Whipped Yukon Gold Potatoes
Drain and Mash
Drain the potatoes and return them to the pot. Add the heavy cream, butter, salt, and black pepper. Mash until smooth and creamy.