Parmesan Baked Bluegill Recipe

Serves/Makes: 2 - 3 servings

Ingredients:

  • 1 pound fresh Bluegill (or any other panfish*) fillets
  • 1/2 cup dry bread crumbs
  • 1/3 cup Parmesan cheese, grated
  • 1/4 cup butter, melted
  • 2 tablespoons fresh parsley, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh greens to garnish (optional)
How to cook Parmesan Baked Bluegill:
  • Place Bluegill fillets in salty water and let it soak for 10 minutes.
  • Rinse and pat dry with paper towels.
  • Place melted butter in a shallow bowl.
  • Mix well bread crumbs, Parmesan cheese, parsley, oregano, basil, paprika, salt and pepper in a shallow bowl.
  • Dip the fish in melted butter, then coat well with crumb mixture.
  • Preheat oven to 350°F (180°C).
  • Place fillets in a greased baking pan.
  • Bake, uncovered, for 20 minutes or until the fish flakes easily when you run a fork over the tops.
  • Serve the Parmesan Baked Bluegill hot with fresh greens if desired.
Parmesan Baked Bluegill recipe

Notes:

The Parmesan Baked Bluegill is a very affordable dish. Great tasting food is easy to cook and is also healthy.

Comments:

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 Parmesan Baked Bluegill serves/makes: 2 - 3 servings

The Parmesan Baked Bluegill recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bluegill (more Bluegill recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: American (more American recipes)

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