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Ingredients
| salt: 1 tsp |
| olive oil: 1 tsp |
| red potatoes: 3 |
| zucchini squash: 1 whole squash (small) |
| black pepper: 1 dash |
| green onions - spring or scallion: 2 whole onions (chopped) |
| parsley (chopped): 2 Tbl |
| lemon juice: 1/4 cup |
| fresh water bass: 1 |
Baked Bass with Potatoes and Zucchini for One
User rating:
This dish is a wonderful, fresh dinner for one, leaving just enough fish left over for a salad the next day.
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Prep Time
15 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Preheat the oven to 400°.
- Rinse and dry the fish, and rub some salt and olive oil over it. Peel the fingerlings, and cut lengthwise into quarters. Cut the zucchini in half lengthwise, and then into 1½-inch pieces. Toss the potatoes and zucchini in a little olive oil, and salt and pepper them lightly. Spread them out on the bottom of an oval baking dish big enough to hold the fish.
- Fill the cavity of the bass with the scallions and parsley, sprinkle a little lemon juice and salt over it, and lay the fish on top of the vegetables. Bake for 25–30 minutes, or until the flesh of the bass is opaque.