Roasted bass with basil pesto and garlic breadcrumbs
July 22, 2012
Bet found the recipe in Fine Cooking #66, August, 2004, p. 42. She substituted recently-caught frozen largemouth bass fillets for the recommended cod.
The result was a delight to the senses, though it didn’t take long to finish the entre.
In my opinion this is the best way to serve bass that I have found in fifty or more years of looking.
UPDATE, 4 AUGUST, 2012:
Andre Mallet brought us a box of cod fillets from Halifax, so Bet tried the basil recipe with the recommended species. The entre was good, but we both preferred the bass. Both bunches of fillets had been frozen, though the largemouths were thicker, juicier, and their taste came through more effectively than did the cod.
Maybe local bass aren’t so bad, after all.