Baked Panfish

Ingredients

3 large white sac-o-lais (crappie)
9 plump bluegills (bull bream)
4 Tbs butter
4 Tbs lemon juice
Rosemary twigs, fresh
Oregano twigs, fresh
Sliced onions
Sliced tomatoes
Sliced yellow squash
Italian bread crumbs
Salt & pepper

Pat all the fish dry. Starting with the sac-o-lais cut shallow parallel slits across the skin of the fish on both sides to allow the seasonings to get through to the flesh of the fish while it is baking. Arrange the fish on a heavy metal or glass cooking platter. Sprinkle ground-up sea salt and black pepper on both sides. Next, on one side, sprinkle bread crumbs on the fish then apply a generous helping of melted butter and lemon juice to each pan fish. Bake in a pre-heated oven at 350 degrees F. for about 20 minutes. And 'er done!

I baked the bluegills in a separate digital-timer table-top oven. I drizzled the remaining lemon-butter on top of the smaller fish (herb side up) and sandwiched them between wire racks. I set the digital timer to 15 minutes at 275 degrees F. then I turned them over once and repeated the process (another 15 minutes).