Baked Bass with Fingerlings and Zucchini Recipe

Baked Bass with Fingerlings and Zucchini Recipe

How To Make Baked Bass with Fingerlings and Zucchini

Take advantage of the freshest ingredients and make this baked bass recipe. The fish is served with some roasted zucchini and potatoes.

Preparation: 5 minutes
Cooking: 35 minutes
Total: 40 minutes



  • 1whole bass
  • salt
  • ½tbspolive oil
  • 4fingerling potatoes
  • 1small zucchini
  • freshly ground pepper
  • 2scallions
  • 2tbspfresh flat leaf parsley,chopped
  • 1tbspfresh tarragon or dill,chopped
  • 1lemon juice


  1. Preheat oven to 400 degrees F. Rinse and dry fish, and rub some salt and half of olive oil over it. Peel fingerlings; cut lengthwise into quarters.

  2. Cut zucchini in half lengthwise, then into 1½-inch pieces. Toss potatoes and zucchini in rest of oil and season lightly with salt and pepper. Spread vegetables in the bottom of a baking dish big enough to hold bass.

  3. Fill cavity of fish with scallions and chopped herbs. Lay fish on top of vegetables, and sprinkle with lemon juice and a little salt. Add sprigs of herbs (if using); bake 30 to 35 minutes, or until flesh is opaque.

  4. Transfer whole fish with vegetables to a plate.


  • Calories: 433.45kcal
  • Fat: 10.40g
  • Saturated Fat: 2.23g
  • Monounsaturated Fat: 3.18g
  • Polyunsaturated Fat: 3.37g
  • Carbohydrates: 5.57g
  • Fiber: 1.03g
  • Sugar: 0.59g
  • Protein: 74.70g
  • Cholesterol: 333.33mg
  • Sodium: 1063.77mg
  • Calcium: 78.51mg
  • Potassium: 1222.72mg
  • Iron: 3.99mg
  • Vitamin A: 118.21µg
  • Vitamin C: 8.99mg
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