Quick & Easy Tender Boiled Bass Fillet
Nutritional value per serving
Calories210kcal
Carbs3gram
Fat7gram
Protein25gram
Ingredients
- Fresh bass fillet (skinless and boneless recommended)400 g
- Water1 liter
- Salt1 tsp
- Fresh lemon juice2 tbsp
- Whole black peppercorns6 pieces
- Bay leaf1 piece
- Fresh dill or parsley (optional, for garnish)a few sprigs
This Quick & Easy Tender Boiled Bass Fillet recipe is perfect for home cooks seeking a simple yet delicious way to prepare fresh bass. Boiling the fish gently preserves its delicate texture and subtle flavor, making it a healthy and light meal option. With just a handful of ingredients, you can master this foolproof method that takes under 15 minutes of active cooking time. The total estimated cost for the ingredients is approximately $12 USD / 11 EUR / 9 GBP / 900 INR. Each serving provides about 210 kcal, making it suitable for low-fat and pescatarian diets. The recipe is easy to follow, ideal for cooks of all skill levels. Total cooking time is about 20 minutes including prep. Safety is a priority: cook bass fillet to an internal temperature of 63°C (145°F) to ensure it is safe to eat, and follow good food hygiene practices to avoid cross-contamination.
Preparation instructions
Prepare the cooking water
1Pour 1 liter of water into a large pot. Add 1 teaspoon of salt, whole peppercorns, and a bay leaf. Bring the mixture to a gentle boil over medium heat.
Prepare the bass fillet
2While the water heats, rinse the bass fillet under cold running water to remove any surface impurities. Pat dry with paper towels to avoid additional water diluting the cooking liquid.
Add the bass fillet to the boiling water
3Once the water is boiling, reduce the heat to a low simmer. Gently place the bass fillet into the water. Cover the pot with a lid to help regulate temperature.
Cook the bass fillet
4Simmer gently for about 8 to 10 minutes. To check doneness, insert a food thermometer into the thickest part of the fillet: it should read at least 63°C (145°F). The fish should be opaque and easily flake with a fork.
Remove and season
5Carefully remove the bass fillet from the water using a slotted spatula or spoon to avoid breaking it. Drizzle with fresh lemon juice and garnish with dill or parsley for a fresh flavor boost.
Cooking Tips
-Use fresh or thawed bass fillet for the best texture and flavor; avoid frozen fillets that have been frozen for too long.
-Avoid overcrowding the pot; cook fish in a single layer for even cooking.
-If you don't have a food thermometer, check if the fish flakes easily and is opaque throughout to confirm it is cooked.
-Add aromatics like sliced onions or celery to the cooking water to infuse additional flavor.
-Handle the cooked fish gently to keep the fillet intact.
Equipment
- Large pot with lid
- Slotted spatula or spoon
- Food thermometer (recommended for safety)
- Measuring spoons
- Cutting board
- Paper towels
Shopping List
- [ ] Fresh bass fillet (~400g) - Approx. $10: Choose fresh fish that smells clean and looks moist with bright eyes if buying whole, or ask your fishmonger for skinless, boneless fillet.
- [ ] Whole black peppercorns - Approx. $1: Look for fresh, aromatic peppercorns.
- [ ] Bay leaf (dried) - Approx. $0.50: Available in spice aisle.
- [ ] Fresh lemon (~1-2 lemons) - Approx. $1: Select firm, bright lemons with smooth skin.
- [ ] Fresh dill or parsley (small bunch) - Approx. $1.50: Choose vibrant, fragrant herbs without wilting.
Total estimated cost: $14
FAQ
How do I know when the bass fillet is fully cooked?
The bass fillet is fully cooked when it reaches an internal temperature of 63°C (145°F). Alternatively, the fish should be opaque and flake easily when tested with a fork.
Can I use frozen bass fillet for this recipe?
Yes, but make sure it is completely thawed and drained of excess water before cooking to avoid diluting the cooking liquid. Fresh fillets give the best results.
Is it necessary to use a food thermometer?
While not mandatory, using a food thermometer is the safest way to ensure fish is cooked to the right internal temperature to prevent foodborne illness.
Can I add other flavors to the boiling water?
Yes! Adding aromatics like sliced onions, garlic, celery, or herbs can enhance the flavor of the fish while it cooks.
How should I store leftovers?
Store cooked bass fillet in an airtight container in the refrigerator and consume within 1-2 days for best quality and safety.