A white or striped bass is a freshwater fish found in lakes and streams throughout the United States. Its flavor is mild, unlike freshwater fish such as largemouth bass or catfish. Preparing and cooking white bass is an easy task that lets you make use of your fresh catches. Whether you're cooking it at camp or preparing it in your home kitchen, cooking white bass gives you interesting freshwater flavors.
Spread two sheets of aluminum foil on top of each other, measuring about 12 by 12 inches each.
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Place a white bass fillet on the center of the aluminum foil. Drop 1 tbsp. of butter on the center of the fillet.
Add 1 tbsp. of minced garlic to the mound of butter. Salt and pepper the fish if you want. Squeeze half of a lemon over the fish.
Wrap the fish securely with the aluminum foil.
Bake the fish for 15 minutes at 400 degrees. Alternatively you can place the aluminum-wrapped fish on your barbecue grill for the same amount of time, flipping the aluminum foil once halfway through the cooking process.