From the recent fishing trip of my husband with his brother, he came home with 2 bass and a catfish. My dear husband was nice enough to keep 1 bass as a whole fish, just scaling and gutting it for me. It sure looked pretty to bake as a whole fish, with head and skin intact. And that’s what I did. It’s just a simple seasoning of salt and pepper but I made a separate sauce with caramelized onions and hoisin sauce to go along with it.