Baked Bass with Bacon

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

First you bake fish and then you broil it with quartered tomatoes


  • 6 bass, cleaned
  • ½ c. cornmeal
  • tsp. salt
  • tsp. paprika
  • 6 bacon slices
  • 3 tomatoes, peeled and cut in wedges


  • Cut bass in serving pieces.
  • Mix together cornmeal, salt and paprika. Dip fish in cornmeal mixture. Place in single layer in greased baking dish. Top with bacon.
  • Bake in hot oven (425°) 20 minutes. Remove from oven and arrange tomatoes around fish.
  • Broil 5″ from heat, about 6 minutes.