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.

I use a very small amount of lemon juice mixed with the butter. I usually add a half of a tea spoon of lemon juice to a small half cup of melted butter. The lemon juice adds a small taste to the butter.

Thanks for the reply Banker. i used too much lemon juice.

Try putting capers ,salt ,pepper in the sauce , and add alittle bacon in the pan.

Thanks for the reply Creekflyfisher. Sounds good.

Those fillets would also go good on the grill.

I bake them using Louisianan Fish Fry Mix. Batter them up and bake them in a oven preheated at 350 degrees. Bake till golden brown or light brown depending how you like them.

Going to have to try this. Thanks