Well, after reading the replies you gave me about baking bluegill fillets, I went online to learn how to make lemon butter (LB) since I have never made it. To make a long story short, I made my first LB this evening and cooked a batch of fillets in it for supper tonight. They were OK, but the LB needs improvement. Any comments or suggestions you might offer about how you prepare LB, including how much butter and how much lemon juice you use, will be welcomed. I normally only cook about eight fillets, which is all the the two of us can eat for a meal. The bluegills are pretty large, so the fillets are large for perch. Thanks for your continuing help.