Mediterranean-style blackened bass

Fresh bass fillets take on bold flavour in this simple cast-iron recipe inspired by Mediterranean ingredients. Cherry tomatoes, garlic, basil, green onion, and charred lemon bring brightness to an easy meal that feels right at home at the cottage, around the campfire, or on the backyard grill. Ingredients Serves 4 4 bass fillets 2 tbsp olive oil 2  tsp blackened seasoning (paprika, garlic powder, onion powder, oregano, thyme, black pepper, and cayenne) 1  cup cherry tomatoes, halved 2 cloves garlic, minced 2 green onions, sliced Fresh basil leaves 1 lemon, halved Salt and fresh cracked pepper, to taste Directions 1.  Pat bass fillets dry with a paper towel and lightly coat both sides with olive oil. Season evenly with blackened seasoning, salt, and cracked pepper. 2.  Heat a cast-iron skillet over medium-high heat. Place lemon halves cut-side down in the skillet and cook until charred. Remove and set aside. 3. Add fillets to the hot skillet and cook for 3 to 4 minutes per side, depending on thickness, until fish flakes easily with a fork and develops a dark crust. 4.  During final few minutes of cooking, add cherry tomatoes and garlic to the skillet, allowing the tomatoes to soften and lightly blister. 5.  Remove from heat and top with sliced green onion and fresh basil. Serve with charred lemon squeezed over top before eating. Variation: For a lighter Mediterranean-inspired finish, top with crumbled feta cheese before serving. Originally published in the Summer Bassin' 2026 issue of Ontario Out of Doors magazine For more cooking click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream