Lemon Herb Fish Stuff Ideal for Bass
Elevate your fresh catch with this Lemon Herb Stuffed Bass recipe, a perfect fusion of zesty brightness and herbaceous depth. Designed to highlight the delicate flavors of whole bass, this dish features a mouthwatering stuffing made with vibrant parsley, dill, and thyme, complemented by buttery panko breadcrumbs, garlic, and fragrant lemon zest. The breadcrumb mixture isn’t just for stuffing—it creates a golden, crispy crust when pressed onto the exterior of the fish for maximum flavor. Topped with thin lemon slices and baked to tender perfection, this dish is both elegant and easy to prepare, making it ideal for weeknight dinners or special occasions. Ready in under an hour, serve this herb-stuffed bass alongside roasted potatoes, steamed vegetables, or a crisp green salad for a restaurant-worthy meal at home. Perfect for those seeking a healthy, flavorful seafood recipe, this preparation is sure to impress.
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Recipe Information
Ingredients
- 2 whole fish fresh bass, cleaned and scaled
- 1 large lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh thyme, chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with olive oil.
Rinse the bass under cool running water and pat dry with paper towels. Make a few shallow, diagonal cuts on each side of the fish to help with even cooking and flavor penetration.
In a medium mixing bowl, combine the panko breadcrumbs, chopped parsley, dill, thyme, garlic, lemon zest, melted butter, olive oil, salt, and pepper. Mix until it looks like a crumbly, moist stuffing.
Cut the lemon in half. Squeeze half of the lemon over the breadcrumb mixture and slice the other half into thin rounds to use later.
If the breadcrumb mixture feels too dry, add 1-2 tablespoons of water to help bind it together.
Stuff the cavity of each fish with the breadcrumb mixture, packing it in gently but firmly. Use any leftover mixture to pat onto the outside of the fish for added crust.
Place the fish onto the prepared baking dish. Lay the lemon slices on top of the bass for extra flavor and decoration.
Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The stuffing should be golden brown.
Remove the fish from the oven and let it rest for 5 minutes before serving.
Serve the baked stuffed bass with a side of steamed vegetables, roasted potatoes, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
4285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1862 mg | 621% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 591.1 g | 1182% | |
| Vitamin D | 150.0 mcg | 750% | |
| Calcium | 388 mg | 30% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 9837 mg | 209% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
