Bluegill Parmesan
Bluegill Parmesan features tender bluegill fillets coated in a flavorful mixture of Parmesan cheese, bread crumbs, and herbs, then baked to perfection. This dish offers a crispy, cheesy crust with a delicate fish interior, making it an excellent choice for seafood lovers and those seeking a quick, satisfying meal.
Ingredients
Instructions
- Place melted butter in a shallow dish.
- In another dish, combine dry bread crumbs, grated Parmesan cheese, minced parsley, salt, paprika, oregano, basil, and pepper.
- Dip bluegill fillets in melted butter, then coat with the crumb mixture.
- Bake at 350°F for 20 minutes, uncovered, or until the fish flakes easily with a fork.
Tips & Substitutions
For a crunchier coating, consider using panko breadcrumbs instead of regular dry bread crumbs. You can also substitute the bluegill fillets with any mild white fish like tilapia or cod. Fresh herbs can elevate the flavor, so feel free to add more parsley or experiment with other herbs like dill. Make sure to keep an eye on the baking time to prevent overcooking.
Serving Suggestions
Serve Bluegill Parmesan with a side of steamed vegetables or a fresh garden salad for a light meal. It pairs beautifully with Scott'S Sour Cream Biscuits for a comforting touch. A squeeze of lemon on top just before serving adds a refreshing brightness that complements the fish perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid using a microwave, as it can make the fish rubbery and dry.
Nutrition & Diet Analysis (per serving)
Each serving of Bluegill Parmesan contains roughly 83 calories, with 5g protein, 16g carbohydrates, and 2g fat. It is an excellent source of iron (36% of the Daily Value), vitamin C (29% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1843mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bluegill fillets?
Yes, you can use frozen bluegill fillets, but make sure to thaw them completely and pat them dry before coating and baking. This helps the coating stick better and avoids excess moisture during cooking.
What can I substitute for Parmesan cheese?
If you need a substitute for Parmesan cheese, consider using Pecorino Romano for a similar flavor profile or nutritional yeast for a dairy-free option. Both will add a nice savory touch to the dish.
How do I know when the fish is done?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Keep an eye on it towards the end of the baking time to ensure it doesn't overcook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).