@DutchysVtFishing

3 weeks ago

Ingredients

1–2 lbs bass fillets, skin-on or skinless
4-6 slices of bacon, chopped into small bits (optional)
1.5–2 lbs potatoes (e.g., Yukon Gold or fingerling), diced into ½-inch chunks
1 medium onion, sliced or diced
½ tsp oregano
2–3 cloves garlic, minced
2 tbsp olive oil
4 tbsp butter
1 lemon, thinly sliced or wedged
Fresh herbs, such as thyme, rosemary, or parsley, chopped
Salt and black pepper to taste
Red pepper flakes (optional)

Instructions
* If you choose to precook the potatoes, boil them in water or broth for about 15 minutes.

1. Prepare your fire

Build a fire and let it burn down to a good bed of hot coals. Rake some of the coals to one side to create an area with moderate, indirect heat where you can cook.
Place your cast-iron skillet on a grill grate over the coals or directly on the embers for even cooking.

2. Cook the potatoes

Add the olive oil and 2 tablespoons of butter (and red pepper flakes) to the heated skillet. Once the butter is melted, add the diced potatoes, onions and oregano.
Season with salt and pepper. Cook, stirring occasionally, for 5 minutes, then add bacon, continue cooking for 15-20 min. more or until the potatoes are fork-tender and golden brown.
Add the minced garlic and fresh herbs to the potatoes. Stir and cook for another minute until fragrant.
Push the potato mixture to the sides of the skillet, creating space in the center for the fish.

3. Cook the bass

Pat the bass fillets dry with a paper towel and season both sides with salt and pepper. This step is crucial for getting a crispy skin, if your fillets have it.
Place the fillets in the center of the skillet, skin-side down. Lay a few lemon slices on top of the fillets and add the remaining butter to the skillet.
Cook the fish for 3–5 minutes, until the skin is golden brown and crispy and the flesh turns opaque halfway up the fillet.
Carefully flip the fillets and cook for another 2–4 minutes, or until the fish is cooked through and flakes easily with a fork.

4. Assemble and serve

Gently stir the bass into the potato mixture.
Squeeze fresh lemon juice over the entire dish just before serving.
Garnish with fresh parsley and a pinch of red pepper flakes, if desired. Serve the skillet directly off the fire for a memorable meal.

*If you are including bacon, you may omit the olive oil or half of the butter.

*Add a drained can of corn for a sweet addition to this delicious meal!

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