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Broiled Lemon Bluegill with Sweet Pepper Medley

One of the most plentiful fish in Indiana, bluegill can be found in rivers, lakes, streams, and reservoirs in every corner of the state, and it tastes great when properly prepared. This recipe keeps all the inherent health qualities of the fish while incorporating seasonings, oils, and citrus that you likely already have.


For the marinade:

  • 1 lb bluegill fillets
  • 3 tbsp extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp garlic powder

For the pepper medley:

  • 3 sweet bell peppers, sliced into about ½ inch sticks
  • 1 medium white onion, thinly sliced
  • 2 cloves minced garlic
  • ½ tbsp olive oil
  • Salt and pepper to taste


Combine and whisk together olive oil, lemon juice, kosher salt, ground black pepper, and garlic powder. Pour marinade over fillets, ensuring all are coated. Cover and refrigerate for 15 minutes. Don’t marinate too long – the acid from the lemon juice can overcook fish.

Meanwhile, heat 1/2 tbsp olive oil in a large skillet over medium heat. When the oil is hot, sauté onions and peppers until peppers are tender but still firm. Add minced garlic and stir for about 30 seconds so the garlic doesn’t burn. Remove from heat and set aside.

While sautéing, set broiler to high heat. Lightly coat a baking sheet with cooking spray, wiping away any excess. After fillets are marinated, place them on the sheet in a single layer, leaving space between each to allow for browning.

Place sheet on the top rack of the oven and broil for three minutes. Flip the fillets, then place pepper medley around fillets. Broil for another three minutes, or until the fish is hot and flaky and the center is opaque and cooked through.

Serve with your favorite greens. A lemon vinaigrette for the salad pairs nicely with the fish’s flaky meatiness.