Bluegill Parmesan Recipe
Bluegill Parmesan Recipe photo by Taste of Home
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Bluegill Parmesan Recipe

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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


  • 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

4 ounce-weight: 290 calories, 15g fat (9g saturated fat), 138mg cholesterol, 1018mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 27g protein.


  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

Light-Bodied White Wine

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

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MY REVIEW User ID: 3864962 241280
Reviewed Jan. 7, 2016

"Excellent flavor and it's quick and easy to make."

Gypsyrose13 User ID: 7239271 27690
Reviewed Apr. 23, 2013

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

MY REVIEW User ID: 193450 47224
Reviewed Sep. 19, 2012

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

AutMarie User ID: 5789081 27801
Reviewed Jan. 27, 2011

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

cindrn2000 User ID: 5424067 52459
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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