Notes from the Chef: Largemouth bass gets a bad culinary wrap. A lot of freshwater fish get the tried and true treatment of being dredged in breading and deep fried, but I prefer pan searing my bass. Paired with a creamy sauce, fresh peas and pasta it makes for a top shelf dining experience.
Watch How to Cook Grilled Bass and Pea Pasta video
Cook pasta in heavily salted boiling water according to package instructions to achieve an “al dente” consistency.
Two to three minutes before the pasta is finished add the fresh peas and allow them to cook as well. Drain the pasta and peas, reserving about 1 cup of the cooking water.
While the pasta cooks, make the sauce. Melt butter in a pan over medium heat. Once melted, add minced garlic and cook for 30 sec to 1 minute. Do not allow the butter or garlic to brown.
Slowly add the heavy cream, stirring mixture slowly with a wooded spoon.
Once the cream begins to simmer around the edge of the pan, start to add the shredded cheese ¼ cup at a time. Stir constantly until sauce is smooth. Add a pinch of freshly grated nutmeg and remove from heat.
Season bass filets with salt and black pepper then very lightly dust with flour. Lay filets in a pan set to high heat with a tbsp or two of olive oil. Pan sear for 2-3 minutes per side. Use a fish spatula to flip and take care to keep the filets whole.
Add pasta and peas to the pan with the cream sauce and toss to combine. If the sauce is too thick add a bit of the pasta water to help coat the pasta and add some sheen to the finished dish.
Top pasta with pan seared fish, chopped fresh parsley and a squeeze of lemon juice. Serve and enjoy.
Chef Bio - Jonathan Wilkins
Jonathan is a writer, hunter, cook, educator and owner of Black Duck Revival. Jonathan examines the American sustenance and its themes of human migration, practical agrarianism, and craft. His writing, essays and recipes have been featured in Outdoor Life, Garden & Gun, Bear Hunting Magazine, Backcountry Journal, SITKA gear, Nature Swagger and Colorado Wild.