This is a concise description of a diminutive, compressed, almost elliptical, freshwater pan fish that boasts a stunning, lustrous hue.
A freshwater species of fish primarily inhabiting the shallow lake waters of North America holds significant presence in both commercial fishing and as a target for sportsmen. Known as sunfish, these diminutive creatures rarely surpass the weight of 1 pound and are available for purchase either filleted or in their entirety. For culinary preparations, smaller specimens can be enjoyed sautéed or pan-fried whole, delivering a delightful dining experience. Another delectable option involves baking the sunfish in a preheated 425° oven, placing them atop a bed of onions moistened with wine. To enhance the flavors, the fish can be dotted with butter and periodically basted throughout the cooking process. As a general guideline, allow 10 minutes of cooking time per inch of thickness measured at the thickest part of the fish.