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Bluegill Parmesan Recipe
Bluegill Parmesan Recipe photo by Taste of Home

Bluegill Parmesan Recipe

Publisher Photo
All the fisherman at your house will be pleased to turn over their catch for this tasty recipe. The seasoned crumb mixture produces a crispy coating for baked fillets that really stays on. -Margaret Garbers, Van Horne, Iowa
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup butter, melted
  • 1/2 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 pound bluegill or crappie

Nutritional Facts

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.

Directions

  1. Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture.
  2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Editor's Note: Perch or crappie may be substituted for the bluegill.
Originally published as Bluegill Parmesan in Taste of Home April/May 1998, p37

Nutritional Facts

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Bluegill Parmesan

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 23, 2013

this was delicious I will definitely be making this again I love it so did the family

MY REVIEW
Reviewed Sep. 19, 2012

Loved how easy this was, and the flavors were great. A nice alternative to frying!

MY REVIEW
Reviewed Jan. 27, 2011

It was so simple and I had dinner ready in no longer than 25 minutes! A delicious yet easy recipe.

MY REVIEW
Reviewed Sep. 13, 2010

I substituted dry parsley flakes and used Italian seasoned bread crumbs and it worked well. A little too much salt for our taste we'll cut it in half next time but over all yummy.

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