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Baked Bluegill Parmesan Easy Recipe.
Bluegill is a delicious freshwater fish with a light taste that is best fried or cooked quickly on the stove top. They have sweet, white, flaky flesh with a very meaty taste without being too fishy.
Nutritions per 1 serving (4 ounces) equals 290 calories, 15 g fat (9 g saturated fat), 138 mg cholesterol, 1,018 mg sodium, 10 g carbohydrate, 1 g fiber, 27 g protein.
Delicious baked bluegill fillets recipe with parmesan cheese and great flavor of fresh seasoned crumb mixture, parsley, oregano, basil, paprika, bread crumbs and butter. The seasoned crumb mixture produces a crispy coating for baked fillets that really stays on.
Ingredients:
- 1 lb fresh Bluegill fillets
- 1/2 cup dry bread crumbs
- 1/3 cup parmesan cheese, grated
- 1/4 cup butter, melted
- 2 tbsp. fresh parsley, minced
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/2 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. pepper
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Serves/Makes: 4
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How to cook Baked Bluegill Parmesan:
- Place 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 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 fish flakes easily with a fork.
Notes:
This Baked Bluegill Parmesan is a very affordable dish. It is delicious, simple, quick and very easy to cook. Prepared time 30 min.
This recipe for Baked Bluegill Parmesan serves/makes: 4
Main Ingredient: Bluegill
Preparation Method: Baked
How to Fillet a Bluegill:
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.
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