Followers of this blog may recall that I recently lucked into an angler's dream ... 100 acres of water teeming with voracious largemouth bass. While I released most of the fish I caught, I was under strict orders from my wife to bring fish home for supper, so I put five largemouths, ranging from ¾ to 2 pounds, on ice immediately after catching them.
I was dog tired by the time I got home, so I asked Diane to find a quick, easy recipe to cook our fish. She succeeded beyond my wildest dreams. We put a half-inch layer of rock salt in the bottom of an open casserole dish, laid the gutted fish on the salt with heads, tails and scales on, and then covered them with more rock salt. After 40 minutes in a 350-degree oven, the fish emerged with a hard crust that had sealed in their juicy, just-caught flavor. A little black pepper was all we added as we tore into the feast. I was so hungry, I didn't think to take a picture.
Simplicity makes this a perfect Dutch-oven recipe. Next time I will put a slice of lemon and a sprig of rosemary inside each fish's body cavity before pouring on the salt. Makes my mouth water just thinking about it!