From Talk About Good, Louisiana Lafayette Junior League, 1969. A Cajun/Creole bible of cooking, still in print today.
PRO TIP: Rather than oleo (margarine) and cooking wine, I would instead use butter and a quality white wine in Mrs. Billeaud's recipe below.
Bake that bass!
BAKED BASS
1 (5 Ib.) bass (or equivalent)
1 large onion, chopped
1 bell pepper, chopped
½ stick oleo
2 cans tomato sauce
1 can whole tomatoes
juice of 1 lemon
1 c. cooking wine
½ c. green onions and parsley
dash Tabasco sauce
salt, pepper, garlic powder to taste
Sprinkle fish with lemon juice and season generously ahead of time, preferably overnight. Wilt onions, bell pepper in oleo. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste adding dash of Tabasco sauce. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish and bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle parsley and onion tops over and serve with slices of lemon for garnishment. Serves approximately six.
Mrs. Robert E. Billeaud