4 - 6 servings
How to cook Baked Bluegill Fillets with Tartar Sauce
- 10-12 fresh Bluegill (or any other panfish*) fillets
- 1 cup dry bread crumbs
- 3/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (can substitute dried)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon whole oregano (can substitute dried)
- 1/2 cup melted butter
- Lemon slices or Tartar Sauce (see the recipe bellow) for garnish
Tartar Sauce Ingredients:
- Clean, wash and pat your fish dry with a paper towel.
- Mix the dry ingredients together in a bowl. If possible use the fresh spices as it gives the meal a bit more flavor.
- Dredge your fish through the butter and then roll it liberally in the dry season mixture.
- Place your fillets on a greased cookie sheet. If there is remaining butter you can pour it over the fish or, if you’re watching your calories, discard the extra.
- Bake at 375°F for approximately 25 minutes. Make sure the fish is cooked thoroughly by checking to see if it is white and flakes easily.
- Serve the Baked Bluegill Fillets hot right away with fresh lemon slices or homemade Tartar Sauce.
How to cook Tartar Sauce
- 1 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon minced onion
- 1 tablespoon fresh parsley
- 2 tablespoons lemon or white table vinegar
- Salt and pepper to taste
- For an added kick, add some capers or horseradish
- To make a simple Tartar Sauce combine all sauce ingredients in a bowl.
The Baked Bluegill Fillets with Tartar Sauce is a very affordable dish. Great tasting food is easy to cook and is also healthy.
The bluegill fish
is a freshwater species that is originally from North America. The fish are named after the blue tint on the gills.
*Panfish is a general term that includes a number of fish species that normally don't grow larger than a frying pan.
Technically, it includes fish like crappies, bluegill, redear, green sunfish, pumpkinseed sunfish and related species.
How to fillet a Bluegill:
Begin by laying your fillet knife behind the pectoral fin. Cut all the way through the ribs and down to the main bone. Slice the fish from behind the gills to the backbone. Don't slice through, leave a small piece attached. Move the knife along the spine, again not to cut through. Slice all the way to the fish's tail without removing the skin yet. Lay out the fish with the skin side down. Use a fillet knife to slice all the way down the fillet. Cut away the skin. To cut a remaining bones use a clean fillet knife to get under the ribs, top to bottom, keeping the knife right under the bones, so as not to lose any of the meat.
This recipe for Baked Bluegill Fillets with Tartar Sauce serves/makes: 4 - 6 servings
The Baked Bluegill Fillets with Tartar Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bluegill
Preparation Method: Baked