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Bluegill Parmesan

 Bluegill Parmesan
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.

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Bluegill Parmesan (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.