• 1/4 C. butter or margarine, melted

• 1/2 C. dry bread crumbs

• 1/3 C. grated Parmesan cheese

• 2 Tbsp. minced fresh parsley

• 1 tsp. salt

• 1/2 tsp. paprika

• 1/4 tsp. dried oregano

• 1/4 tsp. dried basil

• 1/4 tsp. pepper

• 1 lb. fresh or frozen bluegill fillets, thawed


Place butter in a shallow dish. In another shallow dish, combine the bread crumbs, Parmesan cheese and seasonings. Dip fillets in butter, then coat with the crumb mixture. Place in a greased 15”x 10”x 1” baking pan. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Note: Perch or crappie may be substituted for the bluegill.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.