Entrée: United States – Baked Herb-Crusted Bluegill

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 12 min

Cook 12 min

Total 24 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 bluegill fillets, about 3 oz each (85 g each), about 12 oz total (340 g total)
1 cup (100 g) panko breadcrumbs
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (4 g) fresh thyme, chopped
1 tsp (5 ml) lemon zest
1 / 4 cup (25 g) grated Parmesan cheese (optional)
2 tbsp (30 ml) olive oil
Salt to taste
Black pepper to taste

Show original ingredient measurements

4 bluegill fillets, about 3 oz each (85 g each), about 12 oz total (340 g total)
1 cup (100 g) panko breadcrumbs
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (4 g) fresh thyme, chopped
1 tsp lemon zest
1 / 4 cup (25 g) grated Parmesan cheese (optional)
2 tbsp (30 ml) olive oil
Salt to taste
Black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it.
2. In a bowl, combine panko, chopped parsley and thyme, lemon zest, grated Parmesan (if using), salt, and pepper. Drizzle with olive oil and mix until evenly moistened.
3. Pat fillets dry, season lightly with salt and pepper, and brush the tops with a little olive oil or beaten egg white to help the crust adhere.
4. Press the breadcrumb mixture onto the top of each fillet and place on the prepared sheet.
5. Bake 8–12 minutes, depending on thickness, until the crust is golden and the fish flakes easily with a fork.
6. Serve with lemon wedges and a simple green salad or steamed vegetables.