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Baked Buttered Bluegill Fillets 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 equals Calories 211; Fat 5g; Sodium 445mg; Carbohydrates1g; Fiber 1g Sugar 0g; Protein 11g.
Baked Buttered Bluegill Recipe - Simple delicious recipe how to bake buttered bluegill fillets with parsley, basil, sea salt and coarse-ground pepper in a melted butter, offer delicate flavors that go together well with simple preparations.
Ingredients:
- 1 lb fresh Bluegill fillets
- 1 tbsp. butter, softened
- 1 tsp. fresh parsley, chopped
- 1/4 tsp. dried basil
- 1/2 tsp. fine sea salt
- 1/4 tsp. coarse-ground pepper
- 2 tbsp. olive oil
- Lemon wedges for garnish
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Serves/Makes: 2
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How to cook Baked Buttered Bluegill Fillets:
- Place fillets in salty water and let it soak for 10 minutes.
- Rinse and pat dry with paper towels.
- Place butter in a large skillet and over medium-high heat melt it.
- Combine parsley, sea salt and coarse-ground pepper in a shallow bowl and mix it well.
- Sprinkle both sides of fillets with dry seasoning mixture then add to skillet.
- Saute fillets over medium-high heat for about 3 minutes per side or until fillets fork easily.
- Garnish with lemon wedges, if desired and serve hot.
Notes:
This Baked Buttered Bluegill Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook. Prepared time 30 min.
This recipe for Baked Buttered Bluegill Fillets serves/makes: 2
Main Ingredient: Bluegill
Preparation Method: Baked
How to Fillet a Bluegill:
Cut all the way through the ribs and down to the main bone laying your fillet knife behind the pectoral fin. 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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