I bake smallmouth bass fillets (scales on) on a buttered sheet of aluminum foil in a baking pan. Scales side down... the skin & scales will adhere to the foil and the baked fish can be lifted off the skin with a spatula to serve. On top of each fillet sprinkle chopped onions and squirt lemon juice concentrate... And on top of the onions, lay a strip of bacon.
I bake it at 375 until the flesh of the fish falls away from the bones. The bacon fat drips through the onions and bastes the bass while-U-wait!
This is a good way to get a lot of Omega-3 and Omega-6 fatty acids (from the bass) along with the cholesterol from the bacon.
For different flavors, one could add to the chopped onions any combination of apple sauce, garlic powder, celery salt, fresh ground pepper, Worchestershire sauce, and/or finely chopped green pepper.
In my estimation, the bacon to beat is Nueske's Applewood Smoked, thin sliced.