• 6 bass fillets
• 2 red bell peppers
• 2 yellow bell peppers
• 2 onions
• extra virgin olive oil
• 1 lemon peel zested
• 2 tsp. dry thyme
• salt & pepper to taste


Combine lemon zest, 2 Tbsp. olive oil, thyme, & salt & pepper to taste. Reserve about 2 tsp. for veggies. Rub remaining ingredients onto both sides of bass fillets. In med. bowl, combine julienned vegetables, reserved seasoning mixture and 1 Tbsp. of olive oil; toss together to evenly coat. Add vegetables to 10″x15″x2″ baking dish. Place fillets on bed of vegetables; cover with foil. Pre-heat oven 400°. Place baking pan on center rack; bake for 15-20 min., or until the fish is done by testing with a fork for flakiness. Remove & serve immediately.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.