Planked Bass

Grilling salmon on a cedar plank is common, but what about bass? Fattier fish such as salmon and trout plank well because their fillets are firm. Bass is softer and has a lighter taste, but is still a treat when planked.

Select mild wood such as maple or oak for a plank. Cedar might overpower the delicate flavour of bass. Planks are usually available in your local grocery store, but you can buy boards at lumber supply stores and cut your own to desired lengths. Just make sure the plank is a low-resin hardwood, clean, about one inch thick, unvarnished, and large enough for the fish and its juices.

Instructions
Soak plank in water for an hour before cooking. Heat oven to 350° F. You can plank fish on the barbecue, but with bass, the more controlled heat of an oven allows for more even cooking. The wood's flavour will still permeate it.

Use one bass fillet about one inch thick per person. Brush fillets and plank with olive oil. Gently rub spice mixture on fillets.

Place fillets on plank in oven for 7 minutes. Remove fish from oven and turn over. Brush fillets with butter baste. Return to oven for another 7 minutes. (Cooking time is longer than on metal or ceramic, as wood doesn't conduct heat as well. In a 350° F oven, the wood should not char.)

The fillet should be white and flake easily when done. If not, return to oven for a few more minutes. When fish is cooked, brush again with melted butter mixture.

Serve quickly on the plank or plate to keep fish warm.

Ingredients

Spice Rub
(Adjust to your taste. Enough for two 6- to8-ounce fillets.)

• 1⁄4 tsp. garlic salt
• 1⁄2 tsp. pepper
• 1⁄4 tsp. paprika
• 1⁄4 tsp. onion salt
• 1 tsp. fresh rosemary, chopped

Butter Baste

• 1⁄4 cup butter
• 1 clove garlic, mashed
• 3 chives, chopped