Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Tuesday, April 10, 2012

Cajun Baked Fillet of Largemouth Bass

Cajun Baked Fillet of Largemouth Bass is simple to prepare and can become a very delicious alternative to the same old humdrum way of preparing fresh water fish -- like frying.

Baked foods are healthier than fried foods and that's a fact. Plus, we have more control over our spices when we bake--especially fish like largemouth bass which produces a white, flaky, and slightly sweet and succulent taste.

If you are getting tired of the same old way of preparing largemouth bass, then why not try this recipe out as a slightly spicy but very tasty alternative.


Largemouth Bass
  • 1 fillet of largemouth bass
  • 2 Tbs. melted butter
  • 1 Tbs. lemon juice
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground cayenne pepper                         
  • 1/4 tsp. sea salt


  1. combined the last 5 ingredients and mixed together well
  2. brush the mixture on both sides of the bass fillet
  3. place fillet in a baking dish (rough side up)
  4. bake for 45 minutes at 275 F.
Serving 1 - 2. Goes well with Cajun Tartar Sauce and fine white wine. Enjoy!
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