Baked Fish with a French Twist (a low-carb dish not to be missed)

I found an easy fish recipe with a bit of a French twist. I picked up all the ingredients except the fish. It finally warmed up here, but it’s very windy. Let’s see if we can catch some fish. Click on SHOW MORE for info on the tackle, boat, lake and recipes.

– – – – – – – – INFO ON THE EQUIPMENT, FISH, LAKE, ETC. – – – – – –

THE BOAT: Bass Hunter EX purchased in March, 2018. It can be ordered here:

THE MOTOR: A Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.

THE LURE: I’m using a Gopher Mushroom lead jig head in 1/16 ounce with a #4 hook. On it is an “Action Plastic” 2½ inch “Shad Grub” in black. Sadly, it seems that the Action Plastic company is kaput. I have hundreds of their lures however.

THE 2nd LURE: is a 2.75 inch Finesse TRD (“The Real Deal”) in green pumpkin. It is attached to a black 1/15 ounce Zman Finesse Shroomz jig.

THE SPINNING REEL is aPflueger Trion GX-5. This model is no longer made.

THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.

THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.

THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.

THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB monofilament equivalent.

THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 – 12 pound test. Purchased April 2016.

THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.

FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp

WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.

WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, In fact, you could put your own name on it!

The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.

Background music is called “Looking for Someone Like You,” purchased from

– – – – – – – – – – – – – – – RECIPES – – – – – – – – – – – –


Recipe from: and here:


½ cup softened gorgonzola (or blue cheese)
½ cup softened goat cheese
¼ cup chopped chives
⅓ cup panko breadcrumbs (or low-carb breadcrumbs)
4 to 6 portobello mushroom caps cleaned and stem pulled off


Preheat oven to 375 degrees F.
Spray both sides of each portobello mushroom cap with olive oil spray.
Arrange mushrooms on a baking sheet, gill sides up.
Bake mushrooms in the preheated oven until tender, about 10 minutes.
Drain any juice that has formed in the mushrooms.
Combine blue cheese with chopped chives and stir in bread crumbs.
Fill mushrooms with cheese mixture and place on a baking sheet.
Bake for 5 minutes and serve on a platter or large plate.


Recipe from:


1 to 1½ LB small fish fillets
½ cup sour cream
2 teaspoons Dijon mustard
½ teaspoon dried tarragon
3 to 4 tablespoons grated parmesan cheese


Preheat oven to 450° F (230° C)
Place fish in a large, oven proof dish, cover loosely with foil and bake for 5 to 6 minutes
Drain off liquid if necessary
Combine sour cream, mustard and tarragon and spread over fish
Sprinkle with Parmesan
Bake, uncovered, for 5 to 6 minutes or until golden

Leave a Comment