In clicking around the ROFB web site, I noticed there were no entries under "Bass Recipes!" For shame, guys! Here's two up for nomination. And you can use any fish that is similar in texture to bass, for you catch-and-release folks! Let me know what y'all think, because I have more! 

Bass (or trout) in Beer Sauce (Great for the campsite!) 

(Serves 6 average)
4 tblsp vegetable oil
1 medium onion, diced
2 tblsp flour
1-1/2 cup beer (one 12-oz can)
2 tblsp. brown sugar
1/4 tsp. pepper
2 tsp. Worcestershire sauce
3 lb. trout or bass fillets (6 pieces)

       In a large skillet over medium heat, cook onion in oil until translucent. Add flour, stirring constantly, and cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce. Heat through until sauce thickens. Carefully place fish in skillet, and cook over med-low heat until fish flakes nicely.

Creole Baked Bass (or other fish!)

(Serves 6 average)
juice of 1 lemon
Salt & Pepper, Garlic Powder (a few good shakes)
3 lbs. fish fillets
1 large onion, chopped
1 sweet bell pepper, chopped
1/2 stick butter
1 can Ro-Tel Tomatoes & green chilies
2 cans tomato sauce
2 cups water
1 cup white wine
Dash of Tabasco
1 bunch green onions, chopped fresh parsley

       Sprinkle lemon juice on fish, and let marinate overnight. Cook onions and bell pepper in butter over medium heat until onion is translucent. Add tomato sauce and Ro-Tels, then simmer over medium heat about 15 minutes. Add water, wine and Tabasco.

       Spray a baking, casserole dish with a non-stick vegetable spray. Place fillets in dish, then pour tomato mixture in dish. Bake at 325 degrees for 40 minutes, basting frequently. Garnish with parsley, green onions and lemon wedges.