Any recipe ideas for eggin bass?

RRP

Yesterday we saved 4 nice big mouth bass from a great day of fishing. They weighed between 1.5 and 2 pounds each. I cleaned them and see they would probably be good candidates for Mr Egg, but I don't have a clue how to. Should I filet them instead? Thanks!

Wise One

RRP, here are two recipes I have used with fish other than bass but I don't see why either would not be just as good with bass.
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Camp Out Trout
This is a great recipe for trout whether you just caught them or picked them up at the store.
INGREDIENTS:
4 whole trout, cleaned
4 strips of bacon
4 sprigs of fresh thyme
1 lemon
salt and pepper to taste

PREPARATION:
1 Oil and preheat grill. Slightly cook the bacon in a frying pan, so that it's started to be cooked but still pliable. Rinse out the trout and pat dry with a paper towel. Place a sprig of thyme inside each fish.
2 Wrap each trout with a strip of bacon and secure with a toothpick. Place trout on grill or in an oiled grill basket. Grill 5-7 minutes per side depending on the size of the trout. When the meat turns opaque in the center and easily flakes then the fish are done. Discard bacon and pour a little fresh lemon juice over each fish. Serve. [p] Recipe Source
Source: From Derrick Riches,Your Guide to Barbecues & Grilling.
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Roasted Red Snapper with Rosemary
Ingredients
4 Tbs olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 Tbs chopped fennel fronds
1 tsp chopped fresh rosemary leaves
1 small garlic clove, minced
Procedure
1 Preheat the oven to 400 degrees F.
2 Line a heavy large baking sheet with foil.
3 Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil.
4 Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs.
5 Bake until the fish is just cooked through at the bone, about 40 minutes.
Sauce
1 Meanwhile, squeeze the remaining lemon 1/2 into a small bowl.
2 Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
Serving
1 Using a sharp knife, separate the 2 fillets from the backbone.
2 Using a metal spatula, transfer the top fillets to a plate.
3 Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates.
4 Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.

Servings: 4
Cooking time: 40 minutes
Recipe Source
Author: Recipe courtesy Giada De Laurentiis

Unknown

RRP,[p]What you should have done is released those nice largemouth bass. Largemouth bass are considered a sport fish

Unknown

Wise One,
Let the bass go next time and catch some pan fish. They are more plentiful easier to catch and tastier. Those bass probably took 4-6 years to get that big.