Baked Bass in Wine is a timeless, European-inspired dish that highlights the delicate flavor of fresh bass with a fragrant white wine sauce, herbs, and gentle oven baking. Refined yet simple, this high-value, blog-ready recipe is perfect for dinner parties, romantic meals, or healthy weeknight cooking when you want something special without complexity.
Why Baked Bass in Wine Works
Delicate cooking method preserves bass’s tender texture
Wine enhances, not overpowers, the natural fish flavor
Minimal ingredients, maximum elegance
Healthy and light, yet satisfying
Adaptable to Mediterranean or French styles
Best Wine for Cooking Bass
Choose a dry white wine with good acidity:
Sauvignon Blanc
Pinot Grigio
Dry Riesling
Unoaked Chardonnay
Avoid sweet wines—they overpower the fish.
Ingredients
4 bass fillets (sea bass or striped bass, 5–6 oz each)
2 tbsp olive oil or butter
Salt and white or black pepper, to taste
2 cloves garlic, thinly sliced
1 small shallot, finely diced
¾ cup dry white wine
½ cup fish or vegetable stock
1 lemon, thinly sliced
1 tbsp fresh parsley, chopped
1 tsp fresh thyme or dill (optional)
How to Make Baked Bass in Wine
Step 1: Preheat & Prepare
Preheat oven to 375°F (190°C). Lightly oil a shallow baking dish.
Step 2: Season the Fish
Pat bass fillets dry. Season lightly with salt and pepper. Arrange in the baking dish.
Step 3: Build the Wine Sauce
Scatter garlic and shallots over the fish. Pour wine and stock around (not directly over) the fillets. Drizzle with olive oil or dot with butter. Tuck lemon slices between fillets.
Step 4: Bake Gently
Cover loosely with foil and bake for 12–15 minutes, depending on thickness. Remove foil and bake 3–5 minutes more until fish flakes easily and reaches 137–140°F (58–60°C).
Step 5: Finish & Serve
Spoon pan juices over the fish. Sprinkle with fresh parsley and herbs. Serve immediately.
Optional Enhancements
Creamy Finish: Stir 2 tbsp cream or crème fraîche into the pan juices
Mediterranean Style: Add olives, capers, and cherry tomatoes
Butter Sauce: Swirl in cold butter before serving
Garlic-Herb Crust: Finish under broiler for 1–2 minutes
Serving Suggestions
Pair baked bass with:
Steamed new potatoes or mashed potatoes
Rice pilaf or lemon orzo
Sautéed spinach or green beans
Crusty bread to soak up the wine sauce
Tips for Perfect Baked Bass
Do not overbake—bass dries quickly
Keep wine off the top of fish for better texture
Use fresh herbs for the cleanest flavor
Let fish rest 2 minutes before serving
Make-Ahead & Storage
Sauce ingredients can be prepped 1 day ahead
Best enjoyed fresh
Leftovers keep 2 days refrigerated and reheat gently
Nutrition Highlights (Approx. per Serving)
Calories: 290
Protein: 32g
Fat: 12g
Carbohydrates: 4g
Low-carb, gluten-free, heart-healthy
Final Thoughts
Baked Bass in Wine proves that elegant seafood doesn’t require complicated techniques. With a handful of quality ingredients and gentle oven heat, you’ll create a beautifully balanced dish that feels refined, light, and timeless.
🍷🐟 A classic recipe where simplicity truly shines.
- 1 (5 lb) bass or equivalent
- 1 largr Onion, chopped
- 1 Bell pepper, chopped
- 1/2 Stick margarine
- 2 can Tomato sauce
- 1 can Whole tomatoes
- juice of 1 lemon
- 1 cup Cooking wine
- 1/2 cup Green onions and parsley
- dash Tabasco sauce
- salt, pepper
- garlic powder
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