How to Cook Panfish in the Oven

Panfish practically begs for a cast-iron skillet. "Panfish" refers to any edible fish that fits comfortably inside a frying pan, with sunfish, yellow perch, bullhead and crappie falling into the panfish category most often. The term "panfish" likely comes from using a cast-iron skillet over an open flame to cook small, freshly caught freshwater fish right on the lakeshore or riverfront, but you can cook panfish in any oven-safe pan. You also enjoy more options with oven-roasting than pan-frying, since you have more room to add other ingredients.

Things You'll Need

Whole dressed panfish
Vegetables (optional)
Stock, broth or water
Paper towels

Kitchen knife (optional)
Fat
Kosher salt
Freshly ground black pepper

Instructions

Heat the oven to 350 degrees Fahrenheit. Add any chopped vegetables you want to cook with the panfish to a shallow baking dish in an even layer. Select vegetables that take about 20 minutes to finish cooking, such as tomatoes, chopped garlic, peppers and onions.
Pour 1 or 2 tablespoons of stock, broth or water in the pan with the veggies. Use just enough to create steam during cooking. Add aromatic ingredients such as chopped herbs or lemon slices to the pan.
Rinse the panfish with cool running water and pat it dry with paper towels, using your finger to clean out the cavity. You can remove the head, if desired, by cutting through both sides of the fish just behind the gills with a kitchen knife.
Coat the panfish with fat and season it to taste inside and out with kosher salt and freshly ground black pepper. Lay the panfish on top of the vegetables in the pan.
Bake the panfish on the middle rack for 15 to 20 minutes per pound. Panfish usually weight only about 1 pound, so they cook through without needing to be turned over.

Previous:Is Orange Roughy Safe to Eat?

Next: How to Cook Amberjack on the Grill