Zesty Lemon-Infused Whole Bass Boil: Simple & Delicious
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat10gram
Protein40gram
Ingredients
- Whole bass (fresh, scaled and gutted)1 piece
- Lemon (fresh, thinly sliced + extra for garnish)1 piece
- Water2 liters
- Salt1 tbsp
- Black peppercorns1 tsp
- Fresh parsley (optional, for garnish)a few sprigs n/a
- Bay leaf1 piece
- Olive oil (for serving, optional)1 tbsp
This recipe for boiling a whole bass with lemon is perfect for home cooks looking for a simple, healthy, and flavorful fish dish. Whole bass retains its moisture and cooks evenly when boiled gently, complemented by the fresh citrusy brightness of lemon. The ingredients are affordable and common, making this dish accessible and quick to prepare. The dish totals an estimated cost of $12 / €11 / £10 / ₹1000 and offers approximately 350 kcal per serving. This dish suits a pescatarian diet, is easy to prepare, and takes about 35 minutes from start to finish.
Preparation instructions
Prepare the whole bass
1Rinse the whole bass under cold running water, ensuring it is properly scaled and gutted. Pat dry with paper towels. This helps remove any residual blood or scales for a clean taste.
Prepare boiling water with aromatics
2In a large pot, add 2 liters of water, 1 tablespoon of salt, 1 teaspoon black peppercorns, 1 bay leaf, and the lemon slices. Bring the water to a gentle boil over medium-high heat. This infuses the poaching liquid with fresh citrus aroma.
Add the whole bass
3Carefully place the whole bass into the boiling water. Reduce heat to a gentle simmer to avoid breaking the fish apart. Simmer for 10-15 minutes depending on size; the fish should be fully submerged and gently cooking.
Check for doneness
4Fish is done when its internal temperature reaches 63°C (145°F), measured at the thickest part with a food thermometer. The flesh should turn opaque and flake easily with a fork. Do not overcook to maintain moisture and flavor.
Remove and rest the fish
5Using a slotted spoon or spatula, carefully remove the fish from the pot. Place on a serving platter and let rest for 5 minutes. This allows the juices to redistribute for a more tender texture.
Serve with lemon and parsley
6Drizzle olive oil over the fish if desired, garnish with fresh lemon wedges and parsley sprigs. Serve immediately for best flavor and safety. Ensure leftover fish is refrigerated promptly and consumed within 2 days.
Cooking Tips
-Always use a clean thermometer inserted into the thickest part of the fish to check internal temperature for safety.
-Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients.
-If fresh bass is unavailable, you can substitute with any white firm fish suitable for boiling, like snapper or tilapia.
-Boiling gently at a simmer prevents the fish from falling apart and keeps the flesh tender.
Equipment needed
- Large pot with lid
- Slotted spoon or fish spatula
- Food thermometer
- Cutting board
- Sharp knife
- Serving platter
Grocery Shopping List
- [ ] Whole fresh bass, scaled and gutted (~$8) - Choose fish with clear eyes and fresh smell.
- [ ] Lemon (~$0.50) - Pick firm, bright yellow lemons without soft spots.
- [ ] Fresh parsley (~$1.50) - Look for vibrant green leaves without wilting.
- [ ] Salt (~$0.50) - Any cooking salt works.
- [ ] Black peppercorns (~$0.50) - Use whole peppercorns for best flavor.
- [ ] Bay leaf (~$0.50) - Can be found dried in spice section.
- [ ] Olive oil (~$1) - Optional; choose extra virgin for best taste.
Total approximate cost: $12
FAQ
How do I know when the bass is fully cooked?
The bass is fully cooked when the internal temperature reaches 63°C (145°F) at the thickest part. The flesh should be opaque and easily flake with a fork.
Can I boil a frozen whole bass?
It is recommended to thaw the bass completely in the refrigerator before boiling to ensure even and safe cooking.
What if I don't have a food thermometer?
Check doneness by seeing if the flesh is opaque and flakes easily with a fork at the thickest part, but using a thermometer is best for safety.
Can I add other flavorings to the boiling water?
Yes, you can add herbs like dill or thyme or sliced onions for additional flavors, but keep seasonings mild to complement the fish.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 2 days to ensure safety and freshness.