Uploaded August 2018 | Updated September 2026, 1 day ago
I found online a simple, tasty fish recipe, lemon parmesan cod with garlic butter. I don’t have cod here in tiny Lake Ketchabigwon but why not bluegill? As usual, all I need are the bluegill. Click on SHOW MORE for info on the tackle, lake, recipes and much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE: A 1/32 ounce lead jig head with a mealworm attached to the hook.
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Steel Swing,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - -
FAKE MASHED POTATOES (CAULIFLOWER MASH)
(recipe borrowed from various sources)
INGREDIENTS
1 to 1½ LBS of cauliflower florets (from a large head)
4 ounces of softened cream cheese
4 tablespoons of softened salted butter
½ teaspoon of salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ cup of grated parmesan cheese (I used pecorino Romano)
½ cup of shredded sharp cheese of your liking
INSTRUCTIONS
Break cauliflower into florets. Microwave in loosely covered container for 10 to 20 minutes until a fork will easily pass through the florets. Lay the cooked florets onto a paper towel and pat them dry. (I failed to do this and the mashers were very moist). Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and cheddar. Process until the mixture is smooth and creamy.
LEMON PARMESAN BLUEGILL WITH GARLIC BUTTER
Recipe from : cookingwithmammac.com/lemon-parmesan-cod-with-garlic-butter
INGREDIENTS (all but the fish are double the original recipe)
2 cups of grated Parmesan cheese (I used pecorino Romano)
4 tablespoons fresh parsley, chopped
1 to 2 teaspoons garlic powder
3½ teaspoons paprika
2 teaspoons of Mrs. Dash No Salt Lemon Pepper
1 lemon, zest (reserve the lemon for sprinkling on the juice)
6 tablespoons butter melted
1 to 1½ pounds of bluegill fillets
INSTRUCTIONS
1. Preheat the oven to 400 degrees F.
2. Grease a rimmed baking sheet with cooking spray.
3. Place the grated Parmesan in a casserole dish and add the garlic powder, paprika, and lemon pepper.
3. Wash the lemon and pat it dry. Make zest from by using a zester or grater to shave off the yellow part of the skin, adding it to the cheese mixture.
4. Chop parsley then add it to the cheese mixture. (I sprinkled it on top of the fish after it was cooked instead).
5. Toss the cheese mixture with a fork to blend it well.
6. Melt the butter in a bowl using the microwave. Set up an assembly line with the fish, the butter, the cheese mixture, and the sheet pan.
7. Dip each piece of fish in the butter on both sides, then in the cheese mixture, coating both sides and patting the topping onto the bluegill fillets with the fork.
8. Place the coated fish onto the sheet pan and bake for 9 to 11 minutes. The bluegill are done when they can be easily flaked with a fork.
9. Squeeze lemon juice over the fish and serve with mashed cauliflower.
I found online a simple, tasty fish recipe, lemon parmesan cod with garlic butter. I don’t have cod here in tiny Lake Ketchabigwon but why not bluegill? As usual, all I need are the bluegill. Click on SHOW MORE for info on the tackle, lake, recipes and much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE: A 1/32 ounce lead jig head with a mealworm attached to the hook.
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Steel Swing,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - -
FAKE MASHED POTATOES (CAULIFLOWER MASH)
(recipe borrowed from various sources)
INGREDIENTS
1 to 1½ LBS of cauliflower florets (from a large head)
4 ounces of softened cream cheese
4 tablespoons of softened salted butter
½ teaspoon of salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ cup of grated parmesan cheese (I used pecorino Romano)
½ cup of shredded sharp cheese of your liking
INSTRUCTIONS
Break cauliflower into florets. Microwave in loosely covered container for 10 to 20 minutes until a fork will easily pass through the florets. Lay the cooked florets onto a paper towel and pat them dry. (I failed to do this and the mashers were very moist). Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and cheddar. Process until the mixture is smooth and creamy.
LEMON PARMESAN BLUEGILL WITH GARLIC BUTTER
Recipe from : cookingwithmammac.com/lemon-parmesan-cod-with-garlic-butter
INGREDIENTS (all but the fish are double the original recipe)
2 cups of grated Parmesan cheese (I used pecorino Romano)
4 tablespoons fresh parsley, chopped
1 to 2 teaspoons garlic powder
3½ teaspoons paprika
2 teaspoons of Mrs. Dash No Salt Lemon Pepper
1 lemon, zest (reserve the lemon for sprinkling on the juice)
6 tablespoons butter melted
1 to 1½ pounds of bluegill fillets
INSTRUCTIONS
1. Preheat the oven to 400 degrees F.
2. Grease a rimmed baking sheet with cooking spray.
3. Place the grated Parmesan in a casserole dish and add the garlic powder, paprika, and lemon pepper.
3. Wash the lemon and pat it dry. Make zest from by using a zester or grater to shave off the yellow part of the skin, adding it to the cheese mixture.
4. Chop parsley then add it to the cheese mixture. (I sprinkled it on top of the fish after it was cooked instead).
5. Toss the cheese mixture with a fork to blend it well.
6. Melt the butter in a bowl using the microwave. Set up an assembly line with the fish, the butter, the cheese mixture, and the sheet pan.
7. Dip each piece of fish in the butter on both sides, then in the cheese mixture, coating both sides and patting the topping onto the bluegill fillets with the fork.
8. Place the coated fish onto the sheet pan and bake for 9 to 11 minutes. The bluegill are done when they can be easily flaked with a fork.
9. Squeeze lemon juice over the fish and serve with mashed cauliflower.
